Pistachio butter cookies

Pistachio butter cookies

Introduction:

"Cookies have been made many times, the appearance has not improved, but the taste has always been very satisfied! I like its simplicity and rich milk fragrance

Production steps:

Step 1: when the butter is smooth with the egg beater, add powdered sugar and white granulated sugar until it is white and swollen.

Step 2: add the egg in three times, and add the egg liquid when the egg and butter are completely mixed each time.

Step 3: sift in the low powder and stir evenly with scraper.

Step 4: put the mixed batter into the flower mounting bag, and use the largest chrysanthemum flower mounting mouth.

Step 5: put a piece of oil paper on the baking plate and squeeze it on the baking plate with distance.

Step 6: preheat the oven for 190 degrees, middle layer for about 10 minutes, and color the surface.

Step 7: I think the roast tender point delicious, crisp inside the wet soft!

Materials required:

Low powder: 350g

Greenhouse butter: 250g

Powdered sugar: 125g

White granulated sugar: 70g

Pistachio: 50g

Zhongda egg: two

Note: when baking, it's better not to go away. It's burnt in the twinkling of an eye!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor