How to make light cream cookies

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  1.Cut the butter into small pieces and soften it at room temperature until it can be pressed lightly with your fingers.

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  2. Add salt, white sugar and powdered sugar to the softened butter.

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  3. Stir gently with a whisk first to prevent butter from splashing.After mixing evenly, turn on the whisk and beat the butter evenly.

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  4. Add the whipping cream in three times.

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  5.Be sure to use a whisk to beat the light cream and butter each time you add it.After blending, add the next whipping cream.

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  6. Then sift in low-gluten flour.

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  7.Use a spatula to stir up and down until there is no dry powder, and the butter paste is ready.

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  8. First put the piping nozzle into the piping bag, and then put the butter paste.

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  9. Line a baking sheet with oiled paper, and squeeze out the same size of curds on the oiled paper as evenly as possible.strange.(I didn’t squeeze it very well)

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  10. Preheat the oven to 170° and place the baking sheet on the Bake on the middle shelf of the oven at 170° for 15 minutes.

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  11.A delicious light cream cookie is ready.

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  12.Finished product picture