Practice

1: Prepare the ingredients.

2. Soften the butter at room temperature and beat with a whisk until smooth.

3, add granulated sugar, powdered sugar and beat again until the butter becomes lighter in color, larger in volume, and forms smooth lines.

4, three times to add the beaten egg, each time to beat until the integration of the next egg, this time the volume of butter fluffy, whitish color similar to cream frosting.

5. Sift in the low-gluten flour, and use a rubber spatula to mix the flour with the butter by turning it over (from the bottom to the top) and stirring, but don't turn around and stir to avoid gluten in the flour.

6. Fill a piping bag with the cookie batter, line a baking sheet with greaseproof paper, and squeeze the cookies onto the baking sheet.

7, the oven 170 degrees preheated for 10 minutes, the oven in the middle layer of the baking 15 - 18 minutes can be, more to observe the color situation.