butter cookies

1

Take 200 grams of butter, cut into small pieces, soften, add powdered sugar, and stir well with a manual egg beater without beating.

2

Add egg liquid to the evenly stirred butter paste and continue to stir well. Then add salt and stir well.

3

Sift the flour into the butter paste and gently knead it into dough.

4

Roll out the dough on the chopping board and use a pattern mold to carve out the patterns you like one by one.

5

Place the engraved batter on a baking sheet lined with oil paper or greased.

6

Put it into the middle layer of a preheated oven at 175 degrees, bake it over high and low heat for about 20 minutes, and wait until the biscuits are evenly colored before they can be baked.

1. The dough is sticky, so before rolling out the dough, sprinkle some flour on the cutting board to prevent it from sticking to the cutting board. 2. Don't roll the dough too thick. It's best to have the same thickness for each cookie, otherwise it will not be easy to bake evenly. 3. It's winter now, and the speed of softening butter is relatively slow, so you can put it in the microwave and spin it for a little. Start slowly from 10 seconds. If you feel it's not soft, set it for another 10 seconds. Don't turn butter into liquid. (If it really turns into a liquid, you can only put it in the refrigerator to freeze it)