Milk cookies are delicious, combining the nutrition of milk and the delicious taste of cookies. It is a very popular little dessert, and it is very simple to make. Now I will introduce to my friends how to make milk cookies, so that you can try making them yourself after work. First, you need to prepare the ingredients for making milk cookies.

The main ingredients include three ounces of butter, four ounces of low-gluten flour, one ounce of fine granulated sugar, one ounce of powdered sugar, an appropriate amount of egg liquid (you can use one beaten egg), and half a liang of milk. The specific production steps are to first soften the butter at room temperature, then add powdered sugar and fine sugar and stir evenly. If there is no fine sugar, you can also use ordinary white sugar instead, using a whisk.

Just beat several materials until the color becomes slightly lighter. Then add the egg liquid and continue to stir. It should be added in two times, and each time you have to wait until it is completely blended with a whisk before adding the egg liquid again. Next, sift the low-gluten flour, add the butter paste you just stirred into the sifted low-gluten flour, and then pour the milk into the flour.

Use chopsticks or spatula to stir evenly in a fixed direction. Take the parchment paper, brush it with a layer of cooking oil, then put the mixed batter into a piping bag, squeeze it onto the oiled parchment paper, and set it aside. Preheat the oven to 190 degrees Celsius, place the batter supported by oil paper on the middle shelf of the preheated oven, then lower the heat to 190 degrees Celsius and bake for six minutes.

Then, turn up the heat and bake for five minutes, and that's it. Wait until the baked milk cookies are cooled down and you can eat them. It’s best to eat and cook as you go, because cookies are not easy to store. If they are stored for a long time, they will easily get damp and will not taste crispy. One thing to note when making milk cookies is that when softening the butter, soften it until it becomes indented when pressed lightly with your fingers.