Apricot cookies
By VicentaLakin
It's been a long time since I've made cookies, and the company's got a bunch of sharpware, a juicer with a mixer, and it says that the juice and milkshakes are all pediatrics. Of course I'll try. It's a very successful butter. Let's try the pasta again, so let's not underestimate the cookie with the shareholders' wind
Recipe Recommendations
- softened butter 75 grams
- whole egg liquid 20 grams
- fine sugar 20 grams
- powdered sugar 25 grams
- low powder 110 grams
- almond grains 25 grams
Steps for Apricot cookies
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Preparation materials
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I'm using a cuisine machine for the whole process, adding butter to the fine sugar, sugar powder
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Finally, the egg fluid, in words, it's a quick drop. It feels like it's done in a few seconds
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(a) Preparation of low powder, almonds, and fresh butter (lighter butter, thinner and loosely)
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(b) Take a bowl of butter, flour and almonds and mix them to the ground
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(B) A CORROSIVE FILM OF APPROXIMATELY 50 CM LONG ON THE TABLE, APPROXIMATELY 30 CM WIDE, AND A COOKIE NOODLE POURING OVER THE CORSET, WITH HANDS OR OTHER ASSISTIVE TOOLS, INTO A RECTANGULAR FORM, FROZEN IN THE FREEZER ROOM FOR ABOUT 20 MINUTES, WHICHEVER IS COLD
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(B) FREEZING HARD NOODLES, 180 DEGREES PREHEATING IN OVENS AND CUTTING THEM WITH KNIVES INTO BISCUITS ABOUT 0.3CM THICK
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(b) The cookies are then drawn into the oven, which I use is anti-smuggling, and, if it is not a non-smuggling dish, a sheet of oil or tarpaulins would be preferable
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(b) About 15 minutes of roasting in the oven until the cookie surface is golden
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Do you see any almond particles