Peanut cookies
By VicentaLakin
The peanuts are in the pans of the ground, and when they're dry, they're made into tiny particles, even with butter paste and flour. It's hard to squeeze with teeth, so we use a centimeter round, round little cookies, not to mention the taste
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Peanut cookies
1
Get the materials ready
2
Softened butter with sugar powder, evened with rubber razors
3
When you've got an electric omelet, you've got milk, you've got butter, you've got butter, you've got butter, you've got milk, you've got milk, you've got butter, you've got butter, you've got butter, you've got milk, you've got milk, you've got milk, you've got butter, you've got milk, you've got it
4
A slightly larger, light-coloured butter paste
5
Sift in low-band powder and pour in peanut powder
6
It's smoother, it's softer, it starts with a preheat oven, 180 degrees
7
One centimetre in diameter, round cookies in a squeezing bag, and a proper amount of cookies in a bag
8
It's better to press the tip of a cookie down with my finger. My first plate isn't. My first plate isn't. It's not beautiful. So it's important to build experience in practice
9
In the middle of a pre-heated oven, 180 degrees, about 15 minutes, with microgold on the edge and on the surface
10
When the hanger is cold, seal the can
11
It's delicious