Ingredients: low-gluten flour 200g, butter130g, fine sugar 35g, powdered sugar 65g, eggs 50g, vanilla extract 1/4 teaspoons (1.25ML, everything).

Baking: the middle layer of the oven, 190 degrees, 10 minutes or so.

Production process:

1. Cut the butter into small pieces and soften it at room temperature (see the tips for quickly softening butter here).

2. Beat until smooth with an egg beater.

3. Add the fine sugar and powdered sugar and continue to beat until the butter is smooth and slightly swollen.

4. Add the beaten egg liquid in three times, each time until the eggs and butter are completely mixed before adding the next time.

5. After whipping, the butter should be fluffy and creamy, and the color is white.

6. Add vanilla extract and stir well.

7. Sift in low-gluten flour.

8. Stir the flour and butter evenly with a rubber spatula or flat spoon 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.

Tips:

1. When adding butter to eggs, be sure to add it several times, stirring each time until the eggs and butter are mixed safely. Don't be too hasty, so as not to separate the eggs from the oil.

2. Butter does not need to be overcooked. The whole beating process can be controlled at about 5 minutes (depending on the specific situation).

3. Using 30 grams of cocoa powder instead of the same amount of flour, you can make chocolate-flavored butter cookies (not recommended for beginners, because cocoa cookies are dark in color and it is difficult to tell whether they are ripe or not).

4. Cookies are baked for a short time and are easy to paste. You must watch them in the last few minutes and take them out after baking to your favorite color level.