Light Cream Cookies

Ingredients:

56g of butter, 30g of powdered sugar, 47g of light cream, 80g of low gluten flour, 30g of corn starch.?

Method:?

1, soften the butter at room temperature (with a hand press can be pressed directly to the bottom of the bowl state) add powdered sugar and beat until fluffy white, a small number of times to add light cream whisked evenly, (room temperature light cream).

2, sifted into the low gluten flour, corn starch, mix well, put into a piping bag and squeeze into the cookie baking tray, put into the refrigerator for 15 minutes (the mouth of the flower with 8 teeth medium, *** do 25).

3, preheat the oven in advance (to the cookie refrigerated when you can preheat the oven), upper and lower heat 160 degrees bake 20 minutes (oven temperature is different according to the actual situation can be adjusted).