Cream cookies
I had planned to make cream cookies for a long time. I found several recipes and finally chose one. However, there is always something unexpected. After a little delay, I decided to finish the cream project. But, suddenly some impetuous, looking at those numerous ingredients, suddenly some impatient. At this moment, it was decided to change the original formula and merge similar items. The final result looks good and tastes crispy. Cookies made with light cream have a lighter flavor than butter cookies and are not as thick as butter.Refrigerated cream can be used immediately without rewarming.Corn oil can be replaced by colorless and tasteless salad oil.The pattern can be changed according to your preference.
Step 1 . Materials
Step 2 . Pour the light cream, powdered sugar and fine granulated sugar into a bowl
Step 3 . Beat with an egg beater
Step 4 . Add corn oil in three times and stir
Step 5 . Become a thick paste
Step 6 . Add vanilla powder
Step 7 . Evenly stir
Step 8 . Sift the low gluten flour and baking powder into the cream paste
Step 9 . Mix well
Step 10 . Put it into a decorative bag
Step 11 . Extrusion pattern
Step 12 . Put it in the oven, middle layer, and bake for about 15 minutes at 190 ℃
Step 13 . The surface is golden, and the furnace is discharged
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