Vanilla cookies

The butter room is softened. Then add sugar. At spring and summer autumn, I usually take butter out two to three hours in advance and soften it at room temperature. In winter, butter was brought out of the room and softened. The fully softened butter at room temperature will be delicate and better distributed. Full softening butter can easily be punctured with a light finger。

Combination of sugar with rubber razors to fully integrate sugar into soft butter. The butter was then mixed with an egg-beater for about two minutes。

It was then added to the egg fluid three times, each to the point where the egg fluid was fully integrated into the butter and the next egg fluid。

Add low-banded flour。

Scattered into a butter pasta, then wrapped in a membrane and placed in a freezer for more than 30 minutes。

The vanilla is cleaned and dried in advance. The board contained a small amount of flour and removed the frozen pasta into a thin, large piece of flour. Then the spices are placed on the face, and a round grinder is pressed out of a circle. If the vanilla is not easy to paste, it can be watered with a small amount of water and pressed gently with its finger. Cooked cookies in the oven, 180 degrees, 12-15 minutes left. Owing to the varying power of the ovens, the oven time and temperature are for reference purposes only. The last of the edges can be re-painted, then in the form of a piece of pasta, with vanilla, and the shape. It minimizes the waste of food