Vanilla cookies

1

Cut butter into small pieces and soften at room temperature.

2

Use an electric egg beater to beat until white, lighter, slightly larger and feather-like.

3

Add powdered sugar and fine granulated sugar into the butter in portions and beat well.

4

Add egg liquid to butter in portions and beat well.

5

Mix low-gluten flour, salt, and milk powder, sieve into a basin, cut and mix well.

6

After stirring well, place it into an extruded belt bag.

7

Extrude the pattern on the baking paper.

8

Preheat the oven to 180°, place the upper (or middle) layer of the oven and bake until the edges are colored, about 10-15 minutes.

Method of vanilla sugar 1. First use a knife to cut open the vanilla pod, and then carefully scrape out the seeds inside. (The aroma of vanilla is mainly derived from seeds.) 2. Mix the scraped vanilla seeds with fine sugar, cut the shells of the remaining vanilla pods into small pieces and place them in the sugar, then find a well-sealed jar, and then seal the sugar jar for a few weeks, and open the sugar jar. It will be successful. The vanilla seeds in the sugar are edible. The vanilla pods must be picked out and put back in the sugar bottle, or put them in milk or fresh cream to boil, stew fish, make soup, etc.(Putting them in milk can eliminate the fishy smell of eggs and milk. If there is still a lingering aroma, you can use it again.) 3. Make vanilla sugar with two vanilla sticks and a bag of 454g of Taurus fine sugar for 6 weeks. 4. Fine sugar can bring a crunchy taste to cookies, while powdered sugar can keep the pattern of cookies, so both powdered sugar and fine sugar are indispensable when making cookies. 5. When beating butter, beat until the ingredients are smooth and the volume is slightly larger, no need to beat. 6. After the cookies are baked and cooled, they are sealed and stored.