Butter Cookies

Overview

Mom loves Jinghan

Weigh 126 grams of butter, cut into small pieces and place on a plate to soften.
Weigh 40 grams of sugar and 200 grams of low-gluten flour and set aside.
Beat the softened butter with a whisk until smooth.
Add the caster sugar and continue to beat with a whisk until the volume is slightly enlarged. Add eggs three more times until whipped into white cream.
Add low-gluten flour and stir evenly with a spoon.
That's pretty much it.
Put the batter into the piping tape
Extrude patterns. This is so difficult. It's too challenging for me. I couldn't squeeze at all. Tired, tired, tired.
Place in oven. Adjust the heat, temperature and position
This is the first pot, and it’s a bit mushy. But my husband said it was delicious.
This is the second pot. I was a little lazy and used a grinder. Huh~, this is great, no more squeezing.
Haha, this is the finished product. It feels okay, but it’s a little underdone. Keep up the good work!