1. Melt the butter into liquid before cooking.

2. Pour the beaten egg liquid into butter, add powdered sugar and stir well.

3. Pour the blueberries into the mixture of the previous two steps and stir gently.

4. Pour the mixture of the first three steps into the low powder.

5. Spread the plastic wrap, knead the live dough into a stick, wrap it on it, and put it in the freezer for about an hour.

6. Slice, too thick to cook easily, too thin to paste easily.

7. Drop a few drops of cooking oil on the baking tray to prevent cookies from sticking to the baking tray. Put the slices into the oven evenly, preheat the upper and lower layers at 180 degrees for three minutes, then put them into baking, and then discharge them after five minutes.