Finished cookies need to be stored in an airtight container to prevent them from getting soft from moisture. They can be stored for about 10 days. If they become soft, they can also be baked again in the oven to become crispy!

Original Butter Cookies:

Materials: 120g butter, 50g powdered sugar, one egg yolk, a few drops of lemon juice (you can leave it out if you don't have any), 150g low gluten flour, 1g salt.

1, prepare the ingredients.

2, butter from the refrigerator, cut small pieces, into the microwave oven ding 30 seconds to soften. Add powdered sugar and beat with an electric mixer until fluffy and creamy.

3, add the egg yolks, you can drop a few drops of lemon juice, continue to beat with an electric whisk until the egg mixture is completely melted in.

4, sift in the low gluten flour and salt, and mix well with a rubber spatula.

5. Preheat the oven to 180 degrees and line a baking sheet with greaseproof paper. Cookie laminating nozzle into a silicone laminating bag, and then put the laminating bag in a cup, use a spatula to put the batter a little bit into the laminating bag.

6, and finally in the baking pan extrusion of their favorite pattern. Put into the middle of the oven at 180 degrees for about 12 minutes, the surface a little color on the good.

Tips

1, due to the cookie batter is relatively dry, do not recommend using disposable laminating bags, extrusion will burst. Although the cloth laminating bag will not burst, but will leak oil, after squeezing hands full of oil. It is recommended to use silicone laminating bag, and it is easy to clean.

2, cookie preservation: baked and cooled, put into a sealed jar for preservation, if it becomes soft, you can put into the preheated oven for a few minutes.