Taco butter cookies
By VicentaLakin
It's a very simple cookie. It's quite puffy
Recipe Recommendations
- low-gluten flour 115g
- egg liquid 15ML
- Tizigan 35g
- butter 75g
- fine sugar 30g
- sweetening
- roast
- half an hour
- senior
Steps for Taco butter cookies
1
Prepare food。
2
When the butter is melted (not liquid), it is added to the fine sugar, which is evenly mixed, without the need for butter。
3
Add egg fluid, evenly mixed。
4
It's pouring into the stem of a small grain, evenly mixed。
5
Add low-banded flour and mix it evenly into a noodle。
6
Make your favorite shape on the oil sheet (27 lazy, straight rectangular ~an), wrap it in paper and freeze it in the fridge for an hour。
7
Take out the frozen noodles, cut them into thick pieces, set them up。
8
Put it in a pre-heated oven, mid-level, top-fire, 165°C, 20 minutes
9
All right, all right, all rightTaco butter cookies Make Tips
1. Do not whip the butter.
2. Raisins can be replaced with any preserved fruit you like.
3. Adjust the amount of sugar to taste.
4. It is best to wash and drain the preserved fruit before adding it, as it feels more hygienic.
5. After baking, be sure to let the cookies cool naturally, preferably in a well-ventilated place. Once cooled, store them in an airtight container.