Cooking Steps

1. 

   Step1:Butter softens to a touch and feels soft. Dic

2. 

   Step2:Sugar powder and butter are mixed. First, use the eggbeater to mix fully without turning on the power and hand. Then turn on the electric beater to beat butter. In this way, sugar powder will not fly everywhere

3. 

   Step3:Beat butter until light and light. Beat well with yol

4. 

   Step4:Add cream and beat wel

5. 

   Step5:Sift in low flour and salt and mix wel

6. 

   Step6:Mix until the paste is smooth. Mount the mounting mouth on the mounting bag. Put the paste into the mounting bag

7. 

   Step7:Spread oilpaper or oilcloth on the baking tray. Squeeze out the flower shape. Refrigerate in the refrigerator for 1520 minutes. The flower shape is very good after baking. My large flower mouth can make 12 or 13 cookies

8. 

   Step8:Preheat the oven 180 degrees in advance. Put it in the middle layer of the oven and bake for 20 minutes. The time depends on the size of your cookies. The surface is golden

9. 

   Step9:It should be eaten after cooling. It is crispy and sweet. It should be sealed and preserve