Peanut butter cookies

1

Butter softens, mixed with sugar powder, with an egg-beater, knowing that the colours are slightly lighter and the sizes are loose。

2

The distributed butter pours in scattered eggs。

3

Battered with an egg-beater continued until the butter and eggs were fully integrated into a loose and light state。

4

Put peanut butter in the butter。

5

Battered with an egg-beater, so that peanut butter and butter were completely even。

6

Put flour in mixed peanut butter。

7

Smash it with a rubber razor and make it a flat cookie paste. Corps

8

PUT THE FACE ON THE BOARD AND RUB IT WITH YOUR HANDS INTO LONG STRIPS ABOUT 2.5 CM IN DIAMETER. THE LONG STRIPS ARE PLACED IN THE FREEZER ROOM OF THE REFRIGERATOR (THE ICE LAYER) AND FROZEN FOR MORE THAN 1.5 HOURS UNTIL THE LONG STRIP BECOMES HARD。

9

A SMALL CIRCLE OF ABOUT 0.8CM THICK WITH A KNIFE TO CUT FROZEN LONG BARS。

10

Placing a small circle on the dish, leaving a proper gap between each one, and then putting it into a preheated 180-degree oven。

1. When rolling the dough into strips, if the dough is relatively wet and sticky, you can place it in the refrigerator for a while to make it easier to handle. However, be careful not to refrigerate it for too long, or the dough will become too hard. 2. Peanut butter can be bought in most supermarkets. It comes in chunky or smooth varieties; choose according to your preference. I personally recommend the chunky type, which contains peanut bits, as it gives the cookies a better texture. 3. These cookies will expand somewhat during baking, so leave some space between each cookie and do not arrange them too densely to prevent them from sticking together.