Chrysanthemum Butter Cookies

Overview

These are the cookies I made on the spot when I was helping a friend hold a baking event. Due to the limited space and conditions, I just took some time to take a few photos; they were all sold out in a short time~~~ This recipe comes from Junzhi, without any changes, so I feel that the dryness and humidity of the dough are very good, and it is effortless to squeeze the cookies, and the sweetness is just right~~~

Tags

• baking
• butter
• low gluten flour
• whole egg liquid
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Cut the softened butter into small cubes

   

2. 2 Use an electric mixer to beat until smooth

   

3. 3 Stir slowly first to prevent the powdered sugar from splashing, then continue to beat until the butter is smooth and slightly enlarged

   

4. 4 Add the beaten whole egg liquid three times

   

5. 5 Beat until the volume is fluffy

   

6. 6 Sift in the low-gluten flour and use a rubber spatula to mix the flour and butter evenly and put it into a piping bag

   

7. 7 Line a baking sheet with parchment paper and pipe out chrysanthemum shapes

   

8. 8 Place in the middle rack of the preheated oven: 190 degrees and bake for about 12 minutes

   

9. 9 Turn on the oven when the time is up

   

10. 10 Remove the baking pan and transfer to a wire rack to cool

    

11. 11 I also baked another pattern