Coffee cookies

1

After cutting the butter into small pieces to soften, add powdered sugar and stir until it is fluffy and slightly lighter in color.

2

Add egg whites one to two times and continue to beat until butter and egg whites blend completely.

3

After being beaten, the butter protein mixture is smooth, delicate and fluffy.

4

Dissolve the coffee powder in 1mL of boiling water, pour into the butter that has been beaten, and then add a few drops of vanilla essence.

5

Continue to stir to form a uniform coffee butter paste.

6

Sift the low-gluten flour into the beaten coffee butter batter.

7

Use a rubber spatula to mix the flour and butter well to form cookie batter. At this time, the batter should be just dry and wet and can be easily squeezed out of the flower mouth. (I didn't think my dough was too dry to squeeze it out until this step, so I added some milk and water. Normally, I should add liquid in step 6)

8

Use a medium chrysanthemy-shaped spout to squeeze out cookie patterns on a baking sheet.

9

Preheat the oven to 190 degrees, place the baking sheet in the middle layer of the oven, and bake for about 15 minutes. (Time and temperature are for reference and adjusted as appropriate according to actual conditions.)

TIPS: 1. The shiny one on the surface of the cookie is made with the remaining egg yolk + black coffee (because I roasted it for 15 minutes and tasted it, and found that there was no cooked in the middle, and the cookie was ugly because there was less butter. So look dry. So just brush it with the mixed liquid, and whatever the ratio is yours.) 2. If you find it difficult to squeeze it out, please add some milk, water or something yourself. It depends on what you like. You can also add egg liquid. In short, it is to make the batter dry and thin. 3. Lesson of blood! Don't rub dough with your small hands! Press your face! This will tighten the surface tightly! If it weren't for my ignorance! This amount of powder should be enough to make more than 20.