1. Line the baking sheet with a layer of baking paper. Put a star spout in a piping bag and set it aside.
2. Put the butter, powdered sugar and a pinch of salt softened at room temperature in a clean container and beat with a whisk until soft and white.
3. Add egg yolks and stir well.
4. Add light cream and vanilla extract (optional) and stir well.
5. Pour in low-gluten flour.
6. Stir until completely combined.
7. Pour the cookie embryo into a piping bag with a star-shaped spout, and scatter them on a baking sheet covered with baking paper to squeeze into rings. Refrigerate for 15 to 20 minutes. Preheat oven to 180°C during the period. Bake in the oven for 10 to 13 minutes, or until the cookies are golden brown.
8. Take it out and let it cool and you can eat!
– Soften the butter at room temperature before use. Don’t be lazy to microwave it, it’s easy to melt the butter. – Cookies are very fragile when they are baked and should be allowed to cool down a little before holding them by hand. – Keep cookies in an airtight container, otherwise they will quickly run out.
A butter cookie is an unfermented cookie made of butter, flour and sugar. Cookie embryos are usually cooled in the refrigerator before baking, making them easier to form. Butter cookies are usually plain, but vanilla extract, chocolate and coconut can also be added depending on personal preference. There are also no specific restrictions on the shape of butter cookies, round, square, oval, ring, and much more. The most familiar is the Danish Blue Can Cookie, a rarity I remember when I was a child during the New Year. The rich texture and crispy texture of butter cookies have stuck with me even when I grew up. After trying countless recipes, we finally made a recipe that melts in your mouth, and everyone is welcome to try it. But remind in advance, be careful that you can’t stop after eating the first bite~ The recipe can make about 12 biscuits.