🍪 奶油餅乾 (杏仁粉) - 珍妮曲奇 
🍪 Butter Cookies (Almond Flour) - Jenny Cookies
This time I added almond flour to the recipe for an extra layer of flavor. The cookies have a firmer texture compared to using only cake flour, but they remain crisp and delicious.💕
🍪 Butter Cookies (Almond Flour) - Jenny Cookies
This time I added almond flour to the recipe for an extra layer of flavor. The cookies have a firmer texture compared to using only cake flour, but they remain crisp and delicious.💕
Cooking Instructions
- 1
1. Let the butter soften at room temperature until it can be easily pressed but not melted. Use a mixer on low speed or a spatula to mix the butter, then add sifted powdered sugar and salt.
- 2
Mix on low speed until light yellow, then increase to high speed and beat until the color turns pale and the volume increases (about 5 minutes).
- 3
Add the sifted almond flour, cake flour, cornstarch, and vanilla extract in three batches, using a spatula to cut and fold until well combined.
- 4
Place the mixture into a piping bag fitted with a star tip.
- 5
Bake in a preheated oven at 310℉ (155℃) for 40 minutes. After 20 minutes, rotate the baking sheet for even temperature distribution.
- 6
Finally, increase the temperature to 356℉ (180℃) for about 3-5 minutes, watching for the cookies to brown slightly before removing from the oven. 👉 Once cooled, store in an airtight container at room temperature for up to three days. Make sure to let them cool before storing to prevent moisture from making them soft.
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