Flower cookies
Overview
My son ate cookies made by a friend once and repeatedly praised them for being delicious. I was very jealous and I don’t usually make them because I use a lot of butter. I happened to buy some in a group and we were not willing to splurge on the cookies. Cookies are generally adjusted by adding whipping cream, increasing the amount of flour and reducing the proportion of butter. I used milk instead, and the effect was good, and the cost was lower.
Tags
Ingredients
Steps
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Prepare materials. Fully soften the butter at room temperature, add the salt to the milk and melt it, and mix the sugar and powdered sugar.
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Beat the butter until smooth, then add powdered sugar in batches and beat until the color becomes whiter and the volume expands.
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Add milk powder four or five times and beat well.
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Sift in the low-gluten flour and use a rubber spatula or flat spoon to stir the flour and butter evenly until the flour is completely moist. Do not over mix.
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The batter after mixing should be as shown in the picture and can be basically formed. Since the concentration of milk is different, please adjust the amount of powder yourself.
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Select the ten-tooth nozzle and load the batter into the piping tape.
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Pipe patterns onto baking sheet.
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Place in the middle rack of the preheated oven, 180 degrees, for about 12 minutes. The bottom of the cookie is easy to color. I tried another tray and baked the upper layer at 175 degrees for the same time and the color was OK.
