First, the batter is too dry, and the eggs should be put in several times to beat. Stir the eggs and butter thoroughly every time before adding the next time. You don't need the temperature of every oven. Your prescription gives 190 degrees, which doesn't necessarily mean that your oven needs 190 degrees. One is to find out for yourself whether your oven is high or low. If not, buy an oven thermometer.

Second, there is no pattern, which is actually written in Junzhi's blog in great detail. Reducing the ductility of cookie dough can ensure that the pattern will not disappear when cookies are baked. Sugar plays an important role in cookies: its properties are very special. The thicker the sugar, the better the ductility of the dough. On the contrary, the thinner the sugar, the worse the ductility of the dough. When other conditions are determined, the use of sugar directly determines the ductility of dough. So you followed the recipe completely? Sugar and powdered sugar are two different things.

Third, you said that the problem of sandwiches is related to the baking temperature. The higher the temperature, the worse the ductility. So cookies are usually baked at 190 -200 degrees, and the temperature should not be too low. So, is it because you have squeezed out too much batter and it is too thick? Next time, you can try to squeeze out several biscuits with different thicknesses in the baking tray to see how the baking effect is, so it will be easier to master.