raisin butter cookies
By VicentaLakin
Recipe Recommendations
- butter
- raisins 70 grams
- egg yolk of 2
- low-gluten flour 230 grams
- powdered sugar 100 grams
- sweet and sour
- roast
- several hours
- simple
Steps for raisin butter cookies
1
All the foods are called back-up。
2
The butter room softened。
3
Softened butter is sent to light white with an egg-beater。
4
The injection of yolk continues to be mixed with the full mixing of butter。
5
Then you put the raisins cut, and the cranberry dry together in butter。
6
Keep getting them mixed up。
7
Then the barbed flour went down and sifted。
8
A little soft, a little sticky。
9
And then sort out the shape。
10
It's a long, narrow strip, wrapped up in membranes。
11
Refrigerator: 1:30 fixed time to take out。
12
Then cut into thin thin pieces。
13
Roasted tin paper sets the cut cookies。
14
The oven preheats 180 degrees and 20 minutes, which is not absolute, depending on the temperature of the oven itself。
15
Oh, come on. Butter's fragrance。
16
Cracky。
17
Tastes good。
18
The finished product。