Ingredients for Vanilla Cookies: Low-gluten flour 200g, butter 170g, egg 1, white sugar 20g, powdered sugar 40g, vanilla extract 1/4 teaspoon, heavy cream 100g.
Method for Vanilla Cookies: Step 1: Prepare the ingredients. Step 2: Soften the butter until it can be easily pressed with a finger. Step 3: Add white sugar and powdered sugar to the butter. Step 4: Mix well (to prevent sugar from splashing when whipping butter in the next step). Step 5: Whip the butter with an electric mixer. Step 6: Pour in 50g of egg liquid in 3 portions, mixing well after each addition before adding the next.
Step 7: The butter will increase in volume and become fluffy. Step 8: Add 1/4 teaspoon of vanilla extract (optional). Step 9: Sift in the low-gluten flour. Step 10: Fold the mixture until evenly combined. Step 11: Add heavy cream and mix well, avoiding overmixing to prevent gluten formation. Step 12: Fill a piping bag with the dough and pipe onto a baking tray (I did not use a nozzle, as the dough was overmixed and glutenous, making it difficult to pipe).
Step 13: Place in a preheated oven on the lower rack, bake at 190 degrees for 10 minutes, and remove when golden brown.
Cooking Tips for Vanilla Cookies: There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cookies’ to directly view my recipes!
