Cookies

Overview

A crispy cookie with moderate sugar and not too obvious sweetness. This is my favorite type

Cut the butter into evenly thin slices and soften it into a paste. When you press it gently with your fingers, there will be a small dimple. Add the powdered sugar and salt, and use a spatula to crush until there is no dry powder to prevent the powdered sugar from splashing when whipping.
Turn on the whisk and beat until smooth
Add the egg whites in 3 to 4 times and beat with an electric egg beater. Beat evenly each time before adding the next egg white
The whipped butter paste can be seen to be obviously white, the volume has increased, and it is very creamy
Mix all-purpose flour and milk powder and sift twice, then add to the whipped butter paste
Use a spatula to stir or cut and mix evenly until there is no dry powder
Put a piping bag into your favorite piping nozzle, put a small amount of batter into the piping bag, and pipe flowers on the baking sheet
Set the upper tube of the oven to 180 degrees and the lower tube to 150 degrees. Place a fully preheated baking pan into the middle layer. Bake the upper tube to 180 degrees and the lower tube to 150 degrees for 8 minutes. Then change the upper tube to 150 degrees and bake for 12 to 16 minutes