Coconut cookies
By VicentaLakin
This cookie looks really good because of the coconut, and once again it's very simple and simple. It's just an off-the-shelf frost on hand, and it's perfect to fill it with a flower core。
Recipe Recommendations
- butter 100 grams
- powdered sugar 50 grams
- coconut 40 grams
- low-gluten flour 120 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Coconut cookies
1
Soft butter and sugar in the basin, evenly mixed with rubber razors
2
Use an electric omelet to smooth the slide
3
The coconuts are ready
4
Sifting flour into butter paste
5
Sift the coconut, if it cannot be sifted with large grains, press it with your hands on the sift, or fall directly on the flour so that the material is not depleted
6
Twist it evenly with a rubber razor, and don't gargle it in case you create a band; then preheat the oven, 190 degrees
7
Pumpkin's mouth in a bouquet, and a cookie paste in a bouquet
8
Squeeze the cookies out of the non-coat oven, into the pre-heated oven, 190 degrees, mid-level, fire up and down, 12 minutes; then the other plate of cookies will be frozen in the fridge for the time being, and then pick out the oven from the fridge and exit it
9
On the edge of a cookie and on the base of gold, you can get out of the oven and put it on a hanger, and then you can keep or decorate it
10
Suffocated with frost at the core of the flower, or with other materials, or directly edible
11
It's like a nice, fresh flower, and it's like it's all right