Butter: 120g (softened at room temperature), Powdered Sugar: 40g (5 tbsp), Caster Sugar: 30g (2+1/2 tbsp), Eggs: 35g (half), Milk:
16g (1 tbsp), Salt: 1/4 tsp, Powdered Milk: 15g (2 tbsp), Low Gluten Flour (Medium Gluten is also fine): 145g (about 1+1/2 cups. Use a spoon to scoop the flour loosely before measuring)
Practice:
(Preheat oven to 180 degrees)
1.
Whisk the softened butter at room temperature in a large bowl, as shown by the lightening of the color, slightly larger, feathery, add the sugar, powdered sugar, salt and other ingredients in small batches, and continue to beat until the sugar is dissolved.
2.
Add granulated sugar, powdered sugar and salt in batches
3.
Add egg and milk in batches and mix well with an electric whisk.
4.
Sift the flour+milk powder and add it little by little, cut it in with a rubber knife like chopping vegetables, never stir in circles.
5.
After mixing well, divide into two parts
. According to your taste, add whatever ingredients you like and mix well
6.
Prepare a baking sheet with parchment paper. When placing the cookies on the baking sheet, leave a space between each one.
7.
Bake at 180 degrees on the top (or middle) shelf of the oven until the edges are colored, which takes about 15 minutes. Watch it a few times in the last few minutes to save it from getting mushy. Cool on a rack immediately after baking, and store airtight when completely cool.