Vanilla butter cookies
By VicentaLakin
Since learning how to bake, cookies should be the most I've ever made, and there's a zero-failure rate, and the whole family likes to eat it, because it feels too hot, or else it'll be our family's usual snack. They used to make cookies with low-strength powder, and earlier in the day, they found in the rabbit paper a set of cookies with high-strength powder and sauerkraut powder, and the comments of netizens were good, and people like me who love to taste them must try it. A while later, the cookies came out, and after the drying, Grandma tasted the first bite, and said, "Well, this cake is so cozy, it's different from what it used to be," so it turns out that rabbit paper is really good, although it's a little adjusted to my own liking, but it doesn't affect this method in any way。
Recipe Recommendations
- butter 150g
- high-gluten flour 150g
- cornstarch 75g
- powdered sugar 45G
- fine sugar 25g
- eggs one
- vanilla pod half a
Steps for Vanilla butter cookies
1
Butter cut small blocks softly into the position of a pit and then added sugar powder and fine sugar。
2
It spreads to light, slightly swelling (e.g., two minutes maximum)。
3
The eggs are scattered, mixed with vanilla seeds, in three to four times, and added two times, after full flattening。
4
The sift is mixed with the stifling powder.
5
Scratch the powder and mix it with the paste
6
Squeeze into an oven with tin paper (e.g. tarpaulins, tarpaulin), preheat 200 degrees, then move to 190 degrees, to the middle level, about 10-12 minutes
7
To observe the colour, the surface is yellow and yellow, and then the hanger is dry (there is no hanger, and the bamboo is good)。