Butter: 120g (softened at room temperature), powdered sugar: 40g (5 tablespoons), caster sugar: 30g (2+1/2 tablespoons), egg: 35g (half), milk: 16g (1

tablespoon), salt: 1/4 teaspoon, milk powder: 15 grams (2 tablespoons), low-gluten flour (medium-gluten is also acceptable): 145 grams (about 1+1/2 cups, use a spoon to loosen the flour and measure

) Method: (Preheat the oven to 180 degrees) 1. Beat the softened butter at room temperature in a large basin until the color becomes lighter, the volume becomes slightly larger, and it becomes feathery. Add fine sugar, powdered sugar, salt and other ingredients in batches.

, continue beating until the sugar dissolves. 2. Add fine sugar, powdered sugar, and salt in batches. 3. Add egg liquid and milk in batches, and mix evenly with an electric egg beater.

4. After sifting the flour + milk powder, add it little by little. Use a rubber knife to cut in like cutting vegetables. Do not stir in circles.

5. After stirring evenly, divide into two portions.

You can add any ingredients according to your taste, just stir well. 6. Line the baking sheet with parchment paper in advance.

When placing the cookies on the baking sheet, leave space between each cookie.

7. Bake on the upper (or middle) rack of the oven at 180 degrees until the edges are colored, about 15 minutes.

Watch the last few minutes several times to avoid confusion.

After baking, immediately place it on a rack to cool, then seal and store it when completely cool.