Blueberry Cookie
By SabrinaLynch
Ingredients: salt,low-gluten flour,butter,eggs,powdered sugar
Recipe Recommendations
- butter 80 grams
- powdered sugar 35 grams
- salt 1 grams
- eggs 20 grams
- low-gluten flour 100 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for Blueberry Cookie
1
material drawing
2
After the butter is softened, add the powdered sugar and beat with an electric egg beater on low speed to mix well
3
Add salt and continue beating until butter expands
4
Add egg mixture in two times until all ingredients are fused
5
Add the sifted flour and gently stir well
6
Use two small spoons to invert the batter to make it into the shape of a small ball (this step is a little laborious, because of the butter, the batter is a little dry, so it is easier to make), and place it in a baking sheet covered with oil paper. There should be a slightly larger gap between the balls
7
Dip your chopsticks in water and poke a hole in the middle of each small ball. Not too deep. Use a decorative bag to fill the blueberry jam, carefully squeeze it into the middle of the small ball, not too full, place it in the middle of the oven, and heat it to 170 degrees C, 15 minutes