Butter cookies with patterns that won’t disappear

Overview

This is an easy to make cookie with a high success rate.

The first step is to put the butter and sugar together and beat them thoroughly with a whisk until they are slightly white. The butter needs to be softened at room temperature, so it can be inserted with your hand and it will be soft and soft. If the butter is very hard, cut the butter into very small pieces and melt it slightly in warm water. But don't turn it into liquid. A small amount of liquid is fine, because the low temperature in the whole butter will mix the liquid.
In the second step, when adding milk, be sure to add milk first and then salad oil! Then continue to stir with a whisk. If the mixture is scattered, you can use a silicone knife to scrape off the residue on the wall of the basin and gather it together as shown in the picture above.
The third step is to add the salad oil. You can add it in batches. After adding the salad oil, continue to stir until it is fine and smooth.
The fourth step is to add flour. You don't need a whisk at this time. Use a silicone knife to stir and stir from bottom to top. Fold the flour fully into the mixture until it is fine and grain-free.
Squeeze out with a flower nozzle. Place in the oven at 160°C and 120°C for 15-20 minutes. If you cannot control the upper and lower fire, this is just for reference and can be determined according to the specific conditions of your own oven. Always check.