Light Cream Cookies
Overview
Where does the leftover cream for cakes go? Make a few trays of cookies to try! The texture and taste are definitely different from those with egg liquid, and more crispy and fragrant. I use a large 20-tooth nozzle. I press it out directly without twisting and squeezing it. It looks quite beautiful!
Tags
Ingredients
Steps
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All ingredients are ready, take the butter out of the refrigerator in advance and soften it at room temperature
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After the butter is softened, add powdered sugar and mix well with a rubber spatula
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Beat the butter with an electric mixer until smooth, then add the whipping cream in three batches. Each time, wait until the whipping cream and butter are fully mixed before adding the next whipping cream
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When the butter is whipped, the volume will expand, the color will become lighter, and the oil and water will not separate
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Sift in low-gluten flour
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Use a rubber spatula to stir evenly
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Place a large 20-tooth nozzle into a piping bag and pour the cookie batter into the bag in batches
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A total of 3 dishes were squeezed in
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After squeezing the first plate, put it into the preheated oven and bake it at 170 degrees on the middle level for about 15 minutes. Once the surface is colored, put the other two plates in the refrigerator temporarily and take them out as you bake
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Take the baked cookies out of the oven, place them in the baking pan for two minutes, then take them out, let them cool on a rack, and seal them in a can for storage
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The more you look at it, the more beautiful it becomes. The most important thing is that it tastes delicious
