low gluten flour
How to make the original cookies.
Butter slices are softened at room temperature, when your fingers press down on the butter and you can make fingerprints, it’s ready to soften.
Softened butter with powdered sugar and beat with an electric whisk
Once the powdered sugar is well whipped, add the plain milk in two additions and continue whipping.
Beat until feathered and the butter is lighter in color.
Sift in the low flour and mix well
This is the state of the mix.
Place in a piping bag with 8 tooth piping tips, squeeze into a baking tray and place in preheated oven over medium heat at 180 degrees for 20 minutes.
Cool out of the oven and store in an airtight container
Butter can’t be softened too much to a liquid, whipped butter is the key, over whipped, the pattern bakes out will step!
Soften the butter to the point where you can press your finger to get a deep impression!
When whipping the butter, it will splatter around the tub, so be sure to scrape it together with a spatula!