Tea cream cookies
By VicentaLakin
This cookie, which reminds me most of the beauty of being a child, born with 70 tails, who spent his childhood in the country, who lacked material in the country, who had snacks that were nothing but luxury. Sweet, greasy white sugar can be a snack! In fact, normal families don't usually have white sugar in their homes, and my family has a paralysed grandmother, whose mother is very nice to her, and although the family is not relaxed, Grandma's bed is always covered with a can of white sugar in case she can't cook while the farm is busy. After Grandma, my poor childhood was sweet! This sweet white sugar is the best memory of my childhood. And then, when Grandma died in middle school, we all moved to the school where Dad worked, and we left the remote hill village, and the colored snacks in the school store, which left me in a state of discomfort, turned out to be my favorite cookie, which was once the bright history of eating a box of cookies for a few days, followed by a straight rise in my weight. Mi-mi is really a hard-to-tune girl, she's in her teens and everyone knows her, but I've got food in my heart. Now, a snack is better than a snack, but every time I go to a supermarket, this old cookie still makes me feel better. Food is alive
Recipe Recommendations
- milk fragrance
- roast
- three-quarters of an hour
- senior
Steps for Tea cream cookies

1
Butter room temperature melts, sugar powders are added, and an egg-beater is used on micro-facing. White
2
We'll add a broken yolk
3
Smuggle evenly
4
Sifting low powder and powdering
5
Smash it and rub it in a smooth face
6
Put the noodles in thin, cover them, and put them in the freezer for 30 minutes
7
Cut out the cookie embryos with a plum mold
8
One by one
9
Put it in the oven, preheat the oven, 160 degrees for 20 minutes, and then five minutes after the fire's out