This cookie is made according to your recipe with #baggyfu butter, and it tastes especially good because baggyfu butter is fermented butter.Although there is no difference in quality between ordinary butter and fermented butter, fermented butter has a lactic acid taste after fermentation and a stronger milky aroma.We just had the fermented butter we bought for the sponge cake, so we copied your peanut butter cookie.

WHAT YOU NEED

Ingredients

80 grams of wheat flour
20 grams of cornstarch
72 grams of butter
25 grams of whole eggs
55 grams of chopped nuts
50 g of white sugar
1/4 teaspoon of salt

How TO MADE Nut butter cookies

Steps 1 to 4

1. Eggs are spread one by one, butter slices are softened, various nuts are put into thick preservative bags, crushed with a noodle stick.

2. Take a small pot (a deep pot is not easy to splash when spreading butter) and put in softened butter, white sugar and salt.

3. It is served with an electric egg beater, during which the splashed butter and sugar are collected with a scraper.

4. The volume of the butter is fluffy and the color is pale.

Steps 5 to 8

5. Add the egg juice and continue stirring until even.

6. Mix the wheat flour and cornstarch thoroughly, sift twice, then sift into the step 3 butter, cut evenly and add the fruit kernels.

7. The mixed cookie dough is poured onto the preservative film and formed.

8. It can be square, circular or rectangular.

Steps 9 to 12

9. Put it in the freezer.

10. Try to cut it into thick, thin, even slices.

11. Place in a preheated 180-degree oven for 15-20 minutes.

12. Finished product.

13.

Handy cooking tips

　　1. Cookies baked in fermented butter taste better.2. I don't have low-quality flour, I use a mixture of medium-quality flour and cornstarch, and when I use it, I have to mix it evenly.The temperature of the various ovens is different, the thickness of the cut cookies is different, and the baking time needs to be adjusted in a timely manner.