Glass heart cookies
By VicentaLakin
The King's blog, seeing this lovely cookie, happens to have brought back coconut-smelt fruit at a wedding. A slight adjustment on the side of the King's side, when first discovered that it would take courage to change the other's side, was right, less butter, a hard face, which was commensurate with the brilliance of fruit and sugar, and, if it was too cozy, it was felt that the two were not only mixed, but strong。
Recipe Recommendations
- sweetening
- roast
- ten minutes
- ordinary
Steps for Glass heart cookies
1
Butter room cut small blocks softened。
2
With sugar and salt。
3
Pumper's low-speed flattening, no break. It is suggested that a normal manual egg-cutting device be sufficient。
4
Add egg fluid to flatten。
5
Low powder is added three times, evenly mixed。
6
Scratch it to smooth face。
7
The fruit and sugar are broken, not too broken, depending on the size of the cookie。
8
Noodles become skin。
9
The mold pulls out the shape。
10
The center pulls out a smaller circle, and I use the florist switch。
11
The edges were re-stamped and put back into the oven, with the centre glucose。
12
The preheated oven mid-level 180 degrees up and down for about 15 minutes. Make sure you put on the paper, and it'll stick。