Crispy Cookies
Overview
I have always felt that the ordinary butter version of cookies has zero failure rate! But last time I found a recipe here, the final result was not what I wanted! So I still dig out this crispy version! Anyway, I like to eat this
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Ingredients
Steps
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Prepare ingredients, sift flour and set aside...
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Cut butter into small pieces and whip at room temperature
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Add icing sugar to the whipped butter (it is recommended to add it in 2 or 3 times) and beat evenly after each addition
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Then pour in the caster sugar (can be divided into two times) and stir evenly each time until there are no sugar particles
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Then add milk and pour it in once or twice! Mix well
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After adding the eggs, I divided them twice. Actually, I think it doesn’t matter whether they are divided or not
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Then add the milk powder (after sieving)... At this time, just use silica gel to stir... Flip it from bottom to top and stir evenly
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Finally add the sifted flour (it is recommended to do this three times, otherwise it will be difficult to stir, and it is best to use a larger container)
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Stir well until there are no lumps of powder, then pack into bags and prepare to squeeze into cookie shapes
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It’s better to use this decorating tip...and it’s not easy to pack too many bags, just one-third or two! If it is too full, it is difficult to squeeze, and the bag will often burst
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Just squeeze it into whatever shape you like...just don't make it too thick
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The oven I use is Changdi...180 degrees upper and lower tubes, 15 minutes...you need to preheat it a few minutes in advance! Then, remember to check it out in the last few minutes! Otherwise, it will be over-baked (although the taste will not be affected, the color will not be so beautiful)
