Recipe: Simple butter cookie

Home Cooking Recipe: Simple butter cookie


The cookies I saw in the book just started to feel good and tried it. After the taste, it tastes good! ! Full of milk! ! And super easy to use! ! (ps: On the opening day of the store, when I made this cookie, the chef of a hotel, the chef of the western kitchen, looked at my rough experience. How many years of cooking in the hotel? The apprentice slowly told me how to make cookies, , 大 大大悟 醍醐 顶 top!!! Absolute 0 failure The pattern is absolutely clear)



  1. Butter is softened at room temperature. Use a whisk to send it to a high speed. (In the process, put the buttered eggbeater in the ice water for a while. Take it out for a while and then alternate until the butter lines are obvious and slightly hard.)

  2. Add the powdered sugar in 1 and scrape it with a spatula. Just like the 1 step. Hold the ice water for a while and then take it out for a while. High speed for 2 to 3 minutes.

  3. Pour the whipped cream into the pot several times. Stir slowly with a spatula or a manual egg beater until the cream is completely absorbed until it is waterless.

  4. Add a few drops of vanilla extract or a bottle of coffee, sift into low-gluten flour, scrape the knife evenly, and complete the cookie batter.

  5. Oven 180 degree preheating Pad paper on the baking sheet 8 teeth 7 teeth 6 teeth 5 teeth pouting all the way to the batter into the crepe strips Random squeezing flowers 180 degrees bake for about 15 minutes (depending on the individual oven)rBake it up and down at 180 degrees for 15 minutes. Observe that the surface is golden and you can get out of it. (Please adjust the temperature and time according to your own oven. I use the 60 liter oven.)


There may be something wrong, I will read it again tomorrow! !

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