Vanilla cookies that both adults and children love

Overview

The weather has been hot lately and my mouth has been dull, and I miss the crispy and sweet taste of cookies. It takes courage to bake cookies in the summer. The kitchen is very hot, and the butter has already melted a little before the batter is squeezed out. Foodies are invincible! This time I used Sanneng’s medium-sized five-tooth flower spout. It was too hot and the pattern was not three-dimensional enough, but the taste did not disappoint me. It was a whole plate, and Wanglaoji and I devoured it in a short time~

Tags

• baking
• cookies
• butter
• egg
• low gluten flour
• vanilla extract
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Soften the butter, add fine sugar and powdered sugar, and stir clockwise with an electric mixer.

   

2. 2 Stir butter until pale in color and swollen in volume.

   

3. 3 Add the egg liquid in two or three times, each time using a whisk to beat the butter and eggs until completely combined before adding the next time.

   

4. 4 Add vanilla extract and mix well.

   

5. 5 Sift in the low-gluten flour and mix evenly with a spatula.

   

6. 6 Cut a slit in the piping bag, install the nozzle, fill it with batter, and clamp it with clips.

   

7. 7 Line a baking sheet with oiled paper or tin foil, draw a circle and squeeze out the cookies, and tap down slightly on the joint to make a beautiful little flower appear.

   

8. 8 Preheat the oven at 200° in the middle for about 10-15 minutes. Remove the color from the cookie and let it cool.