材料:/ O! P5 p. L8 n9 o3 A8 h4 G  {
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低筋粉 125G、黄  油 75G、糖  粉 45G、鸡  蛋 20G、奶  粉  7G、盐  1G、奶  酪 少许
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, V5 ]4 {. a6 \7 _: q6 {7 j做法:
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5 s% o* L5 C# z  ?  z! y1.将低筋粉,奶粉,盐混合均匀过筛备用。$ l* F, b: S! B3 G6 A1 G
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2.用手松发奶油到发白发亮量增多。（均可以用打蛋器操作，我做的分量小，懒的洗，用手操作的）6 V6 i! q8 Q$ R% g: }" I

; P# d0 n9 O! ~9 d. n  [3、加入糖粉继续松发，分次加入蛋液搅拌（注意要分次加入哦，否则容易造成油水分离），再加入过筛的低筋粉,奶粉和盐，折聚成均匀面糊，揉搓成直径约5厘米的长条状或者擀成0.6CM厚的饼  状，放入冰箱冷藏约一个小时左右。
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7 f# Y2 _" ~7 g) L; ~4 S4.将冷冻好的条状面团切成0.6CM的薄片均匀放入烤盘(或者用模具刻出喜欢的图案),留少许空间,表面撒上 奶 酪 粒放入烤箱,上火170度,下火150度,烤12分钟左右.
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小贴士:# }0 F. }/ E. S

" d6 F3 K' F' T1.加入低筋粉后不要过多搅拌,影响面团松软.* F, Y& I0 L3 S) {8 j
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2.烘烤时注意烤箱温度,时间,否则影响成品外观.; Y. e" A& F1 x$ s7 C
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3.要求大小均匀,浅棕色即可.2 N) ]' O$ f% k: L; b6 G0 U
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