My son's weekend cookie (finished 42 pieces, weighing 410 grams)This dish is crispy and delicious, and it smells delicious.It's not so dry that it's hard to squeeze out a beautiful shape, and it's easy to do with an ordinary flower bag.

WHAT YOU NEED

Ingredients

120 grams of butter
100 grams of cream
220 grams of low-fat flour
80 grams of flour
1 gram of salt

How TO MADE Butter and cookies

Steps 1 to 4

1. Softening butter at room temperature

2. Added sugar powder.

3. Mix the butter and sugar powder with a chopstick and stir for a few minutes to prevent the sugar powder from flying with the electric egg beater.

4. Spread the butter, the color is slightly lighter, the volume is larger

Steps 5 to 8

5. Heat the cream slightly.

6. The cream is added in stages and continues to be stirred in the butter, and each time the added cream is fully absorbed, it is added.

7. Finally, add the light cream, and it's light and feathery.

8. Screening for low dust

Steps 9 to 12

9. Stir evenly

10. The eight-toothed flower mouth squeezes the dough into the pan in a counterclockwise direction

11. Oven number two, heat 180 degrees, cool 160 degrees for about 16 minutes

12. Let's wait for the cookies to cool down and start enjoying them.

13.