One of the difficulties is that many baked new hands scratch their heads. One is that butter is short-cut, short-cut, low-fast, low-fat, low-floating taste, and the risk of water oil separation if it is overstretched. Another difficulty is to squeeze flowers, make beautiful cookies in shape, use their mouths, squeeze beautiful shapes in the oven and bake them, which makes it difficult for many newcomers to squeeze flowers, which is difficult to practice. Butter cookies that I'm sharing today bypass these two dilemmas, take shortcuts to avoid squeezing flowers, make little, cute cookies in the shape of a tortilla, and taste the same soaky, the smell of milk, and the son, as an experiential officer, thinks they're as good as cookies! And the best advantage of avoiding these two processes is to save time, make a big plate in less than half an hour, go out on a field trip or produce a lot of energy
