(2019) IMPROVED RECIPE FOR DANISH BUTTER COOKIES 奶油曲奇饼干

Ingredients:
190g unsalted butter (room temperature)
50g icing sugar
Pinch of salt
30g egg
1/2 tsp vanilla essence
120g plain flour
60g cake flour
20 gram corn starch
1/2 teaspoon baking powder

Method:

1. Cream butter, icing sugar and salt till light and fluffy.
2. Add egg and vanilla, and mix well.
3. Sieve in flour and baking powder and bring to a soft dough. Place in the fridge for 15 minutes. Using a piping bag to pipe the flower and decorate with some cherries/ chocolate chips.
4. Bake at middle rack -185 C for 8 minutes, then 160 C for 6 minutes, followed by 150 C for 4 minutes.
5. Cool completely on wire rack.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.