Accessories: 50 grams of powdered sugar and 30 grams of fine sugar.

1. Prepare the materials first, as shown in the figure.

2. Then put the butter at room temperature until it is soft, and beat it with an eggbeater until it is smooth, as shown in the figure.

3. Then add fine sugar and powdered sugar and smooth again until the butter becomes lighter in color and larger in volume, forming smooth lines, as shown in the figure.

4. Then add the broken egg liquid three times, and add the next egg liquid after each time until it is evenly stirred. At this time, the butter is fluffy and white as cream cream, as shown in the figure.

5. Sift in the low-gluten flour, stir the flour and butter with a rubber scraper, and scoop it up from the bottom and stir. Never stir in circles to avoid gluten, as shown in the figure.

6. Put the cookie batter into a paper bag, spread oil paper on the baking tray, and then squeeze the cookies on the baking tray, as shown in the figure.

7. Oven 170 degree preheating 10 minute, oven middle baking 15- 18 minute. The specific baking temperature and time can be adjusted according to the temper of your oven. Try not to walk away when baking, and observe the coloring situation as shown in the figure.

8. Finished product, as shown in the figure.