Sunflower cookies

1

Butter softening and sugar powdering to light color and big size

2

We'll be able to mix all the eggs in a fraction

3

Add sifted low powder to dry powder

4

Squeeze it with your hands

5

2 in 3 to 2 (approximately 150 g, 110 g)

6

Add cocoa powder and ripe sunflower seeds to the larger noodles and little gold cheese

7

It's full

8

Put it on the film and freeze it in the fridge for 30 minutes

9

cyclops in three cm or so in diameter

10

it's about half a cm thick, 10 cm x 18 cm rectangular

11

Put cocoa pasta on a nice gold cheese pasta

12

Squeeze it, cover it, freeze it into the fridge

13

take out the frozen noodles and cut them to about 0.5 cm

14

Crush the edge with a mold

15

Flatten it in the oven with the oven preheated to 165 degrees, mid-level, 15-20 minutes

1. Before making these cookies, confirm the size of your available molds. If the mold diameter is 5cm, you must prioritize adjusting the diameter of the dough cylinder during the process (it must be larger than the mold to press out beautiful scalloped edges); 2. The sizes of the two doughs can be adjusted according to your preference. Although the golden cheese powder smells a bit unpleasant during preparation, the final color is quite appealing; 3. The figures mentioned should be adjusted according to the actual situation and are for reference only; 4. The chilling steps required for the dough can be omitted in winter if needed. However, it is recommended to use plastic wrap during the process, which will make things much easier; 5. To make the cookies tasty, besides creaming the butter, the mixing and kneading of the flour mixture must be light and quick; otherwise, it will affect the texture; 6. Personally, I prefer flavored sunflower seeds over the original flavor, as they taste better! 7. Because the cookies contain sunflower seeds, they are relatively difficult to cut, so make sure to freeze them until they are sufficiently hard!