Flower cookies
By VicentaLakin
Squeezing cookies has been a pain in my head, trying a lot of squares, either too dry, or even too wet, or too wet, and then I've lost my confidence in cookies many times, until I'm really good at it, and not only is it easy to squeeze them out, but it's really pretty。
Recipe Recommendations
- butter 110 grams
- salt 2 grams
- sugar 50 grams
- light cream 100 grams
- low powder 220 grams
- sweetening
- roast
- an hour
- senior
Steps for Flower cookies
1
Butter melted room temperature added sugar powder
2
With an egg-beater, the butter size gets bigger and the color is slightly white。
3
Add the cream. Keep it going
4
Low powder and salt are sifted, mixed into the hairy butter, evenly rolled with a razor, filled in a bouquet
5
Squeeze flowers, keep an eye on each flower。
6
It's in the middle of a preheated oven. 160 degrees to the top
7
The cooling is available for consumption, and when cooled, it can be kept in a bag for several days。Flower cookies Make Tips
1. Note: Make sure the butter is softened at room temperature; do not let it melt into liquid!
2. You can also replace a portion of the cake flour in this recipe with an equal amount of dried fruit.
3. The 2 grams of salt in this recipe is the finishing touch and is absolutely essential. The texture is excellent—highly recommended.