This recipe is particularly crispy - milk cookies

Overview

The cookie recipe I just posted at noon disappeared. I almost cried. As everyone knows, writing it again will never be the same. This is the fourth time I have made cookies, and each time I use a different recipe. This time I used rabbit ones. They are amazing and melt in your mouth. Friends who like cookies must try them.

Tags

• baking
• children
• cookies
• afternoon tea
• banquet dishes
• butter
• corn starch
• high gluten flour
• milk powder
• whole eggs
• powdered sugar

Ingredients

Steps

1. 1 Soften butter at room temperature in advance, add powdered sugar and mix well with a spatula

   

2. 2 Use a whisk to beat the butter until the color becomes lighter. Do not over-beat

   

3. 3 Add the whole eggs to the butter in three batches, mixing well each time before adding the next one

   

4. 4 Use a spatula to mix the egg liquid and butter evenly until the butter is absorbed

   

5. 5 Mix the flour, cornstarch and butter and sift in the butter

   

6. 6 Use a spatula to mix the powdered ingredients and butter evenly

   

7. 7 Place a cookie mat on a baking sheet, prepare an 8-tooth nozzle and a silicone piping bag, and preheat the oven to 200 degrees

   

8. 8 Take a cup and put the piping bag with the flower nozzle inside the cup

   

9. 9 Put the cookie batter into a piping bag

   

10. 10 Squeeze along the small circle on the mat to draw a circle, and just stop supplying liquid at the end of the circle. Squeezing cookies only requires more practice.

    

11. 11 Place in the middle and lower racks of a preheated oven at 200 degrees, turn to 180 degrees and bake for 15 minutes, until the edges of the cookies are slightly yellowed and the surface is colored.

    

12. 12 It will be released as soon as the time is up

    

13. 13 Quickly move the cookies to a baking sheet to cool, then seal and store.