Peanut butter cookies

1

Butter softens, mixed with sugar powder, with an egg-beater, knowing that the colours are slightly lighter and the sizes are loose。

2

The distributed butter pours in scattered eggs。

3

Battered with an egg-beater continued until the butter and eggs were fully integrated into a loose and light state。

4

Put peanut butter in the butter。

5

Battered with an egg-beater, so that peanut butter and butter were completely even。

6

Put flour in mixed peanut butter。

7

Smash it gently with a rubber razor and become a flat cookie paste。

8

PUT THE FACE ON THE BOARD AND RUB IT WITH YOUR HANDS INTO LONG STRIPS ABOUT 2.5 CM IN DIAMETER。

9

The long strips are placed in the freezer room of the refrigerator (the ice layer) and frozen for more than 1.5 hours until the long strip becomes hard。

10

A SMALL CIRCLE OF ABOUT 0.8CM THICK WITH A KNIFE TO CUT FROZEN LONG BARS。

11

Placing a small circle on the dish, leaving a proper gap between each one, and then putting it into a preheated 180-degree oven。

1. When pasta is grown, it becomes more operational if the pasta is wetter and sticky and can be put in a freezer for a while. But be careful not to freeze too long and make the pasta too hard. 2. Peanut butter is available at ordinary supermarkets, either in granular form or in a young slide, according to your preferences. The individual recommends the selection of the particle type, which contains peanut shredding and gives a better taste of cookies. Three, this cookie will grow a bit when it's baked, so there's a need to leave some space between the cookies, not to be too dense to stick together。