200 grams of low-gluten flour

Butter130g

35 grams of fine sugar

65 grams of powdered sugar

50 grams of eggs

Vanilla essence 1/4 tsp (1.25ML, nothing left)

Butter cookies?

Cut the butter into small pieces and soften it at room temperature.

Beat until smooth with an eggbeater.

Add the fine sugar and powdered sugar and continue beating until the butter is smooth and slightly swollen.

Add the beaten egg mixture in three times, each time until the eggs and butter are completely mixed, and then add the next time.

After whipping, the butter should be fluffy and creamy.

Add vanilla extract and stir well.

Sift in the low-gluten flour.

With a rubber spatula or flat spoon, stir the flour and butter evenly until the flour is completely wet. Don't stir too much. The state of the batter after stirring is shown in the figure. Put the batter into the flower mounting belt, squeeze the pattern on the baking tray with your favorite flower nozzle, and bake it in the preheated oven. Middle layer of oven, 190 degrees, 10 minutes or so.

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