ice cream cookies that don't melt
ingredients for ice cream cookies
butter 9g powdered sugar 45g
low-gluten flour 1g eggs 35g
cranberry 4g
ice cream cookies
Step 1
The butter is softened at room temperature, and the powdered sugar is added and beaten evenly with an egg beater.
step 2
add the egg liquid, stir it evenly, and add the egg liquid in stages, each time after the egg liquid and butter are mixed, add the second egg liquid.
Step 3
Add the sieved low-gluten flour and mix well.
Step 4
Add dried cranberries and mix well.
Step 5
Dig a ball with a ball digger and put it on the baking tray.
Step 6
Preheat the oven in advance, fire up and down 15 degrees and bake for 3 minutes.
Step 7
After baking, take it out and let it cool.
Step 8
The ice cream that won't melt in summer is finished.
onion cookies
ingredients of onion cookies
butter 85g, powdered sugar 4g
corn oil 4g, low-gluten flour 2g
chopped green onion 35g, milk 5g
Method of onion cookies
Step 1
Take the butter out of the refrigerator in advance and soften it at room temperature;
Step 2
Wash shallots in advance, air-dry the water, and then chop the green part for later use;
Step 3
Soften the butter in advance and add powdered sugar;
Step 4
First, stir slightly evenly to prevent splashing;
Step 5
Beat with an egg beater until the volume becomes large and the color turns white;
Step 6
Preheat the oven at 175 degrees, add corn oil, chopped shallots and milk to the butter, and beat evenly at low speed;
Step 7
Sieve in low-gluten flour and salt;
Step 8
Mix the batter evenly with a scraper;
Step 9
Put the decorating bag into the decorating nozzle first, then put the batter into it, and push it to the decorating nozzle with a scraper;
Step 1
Finally, the pattern biscuits are extruded on the baking tray;
Step 11
Put the baking tray in the middle layer of the preheated oven, bake at 175 degrees for about 2 minutes until the cookies are obviously colored golden;
Step 12
So the salty and crispy shallot cookies are ready!