Composition:

56 grams of butter, 30 grams of powdered sugar, 47 grams of whipped cream, 80 grams of low-gluten flour and 30 grams of corn starch. ?

Exercise:?

1. Butter softens at room temperature (you can press it directly to the bottom of the bowl with one hand). Add powdered sugar and stir until fluffy and white. Add a small amount of whipped cream several times and stir well (whipped cream at room temperature).

2. Sieve in the low-gluten flour, mix the corn starch evenly, put it in a paper bag, squeeze it into a cookie baking tray, and put it in the refrigerator 15 minutes (25 pieces of 8 teeth in the flower mouth * * *). ?

3. Preheat the oven in advance (the oven can be preheated when cookies are refrigerated), and bake at 160 degrees for 20 minutes (the oven temperature can be adjusted according to the actual situation).