How to Make Cookies

Ingredients

Butter 600g sugar 300g Egg(s) 180g (about 3.5 eggs), low flour 450g, high flour 450g (optional 50g cocoa powder), (the cocoa powder is for chocolate cookies.ChocolateCookies if you make chocolate cookies, do not add it),Milk for regular cookies this step is omitted), this recipe yields about 80 pieces. Each cookie should weigh around 20 grams.

Steps

1. First, mix the butter and sugar until white (it must be very fluffy; otherwise, the cookies won't come out crispy).

2. Add eggs to the butter mixture and stir well.

3. Add high and low flour, then mix thoroughly.

4. Transfer into a piping bag, pipe in your desired shape; that's it! Preheat oven at 180°C on top and 170°C on bottom, bake for about 15 minutes, then reduce heat to 170°C for another 5 minutes.

Ingredients

Flour 600 grams, butter 300 grams, eggs 6, sugar powder and cocoa powder as needed

Steps

1. Beat the eggs in a mixing bowl with an appropriate amount of sugar until well combined, then add flour, butter, cocoa powder, and mix at medium speed to form a batter.

2. Pipe the batter into flower shapes on a baking sheet, place it in a preheated oven at 200°C for about 15 minutes, or until fully baked.Oven Bake in a preheated oven at 200°C for about 15 minutes, remove from the oven once done.

Ingredients

White sugar 150 grams, refined vegetable oil 90 milliliters,Peach oil 30 milliliters, egg 1, vanilla extract 1 teaspoon, all-purpose Middleground flour 130 grams, baking powder 1/4 teaspoon, baking soda 1/2 teaspoon, salt 1/4 teaspoon, chopped roasted walnuts 40 grams, chopped pecans 40 grams, Steps

Preheat the oven to 175°C.

Take a large mixing bowl and place

Sugar in it. Add vegetable oil, stir for 1 minute. Add eggs, mix until smooth, about 2 minutes. Add vanilla extract, mix well.3. Put the flour, baking powder, baking soda, and salt into a sieve, sift over the sugar and oil mixture, stirring as you add.

Mix for another 2 minutes after all ingredients are added. Add the chopped walnuts and pecans, mix until well combined. The dough is now ready.4. Use a spoon to scoop out some of the dough and place it on a large cookie baking tray without borders.

Press each piece into circles about 3.5 cm in diameter, leaving 4 cm between cookies to avoid sticking together. CookiesAllow at least 4 centimeters spacing between cookies to prevent sticking,Biscuits bake in a preheated oven for 10-11 minutes or until the edges start turning light brown. Take out the cookie tray immediately, use a thin spatula to gently remove the biscuits from the tray and place them on a cooling rack to cool for 10 minutes.5. Repeat steps with another baking tray until all dough is used up.6. Store the baked biscuits in an airtight container to keep crispness, Cookies

which can be stored for about one week in an airtight container.

IngredientsUnsalted butter 130 grams, sugar 60 grams, egg 50 grams, low flour 200 grams

Steps

1. Melt unsalted butter at room temperature and whip to feather consistency. Add sugar powder and mix until the sugar is dissolved, then add an egg (about 50 grams) and mix well.

2. Sift in low flour into the mixture and gently fold with a spatula.

3. You can use a piping tip or hand shape to form your desired cookies.

Tip

Bake at 190°C for about 15 minutes.

Tips

Bake at 190 degrees for about 15 minutes.