This recipe is translated from Cookpad Taiwan. See original: Taiwan手指奶油曲奇（香草、巧克力）

Finger Butter Cookies (Vanilla, Chocolate)

陳昭昭
陳昭昭 @chao_chao1111111

Finger Butter Cookies (Vanilla, Chocolate)

Ainl_n _'s cooksnap of when they made 手指奶油曲奇（香草、巧克力）.
Yun's cooksnap of when they made 手指奶油曲奇（香草、巧克力）.
Ho's cooksnap of when they made 手指奶油曲奇（香草、巧克力）.
陳昭昭
陳昭昭 @chao_chao1111111
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Ingredients

1 hour
About 50 cookies
  1. Vanilla Flavor
  2. 3/4 cupcake flour (about 100g)
  3. 1/4 cuppowdered sugar (about 30g)
  4. 1/4 cupcornstarch (about 30g)
  5. 1/2 teaspoonvanilla extract (about 2g)
  6. 1/4 teaspoonsalt (about 1g)
  7. 7 tablespoonsunsalted butter (about 100g)
  8. Chocolate Flavor
  9. 3/4 cupcake flour (about 100g)
  10. 3 tablespoonscornstarch (about 20g)
  11. 1/4 cuppowdered sugar (about 30g)
  12. 1 tablespoonunsweetened cocoa powder (about 10g)
  13. 7 tablespoonsunsalted butter (about 100g)

Cooking Instructions

1 hour
  1. 1

    Soften the butter and use a hand mixer to beat it into a paste. Add powdered sugar and continue beating. Add vanilla extract and salt, and continue beating.

  2. 2

    Sift in the dry ingredients and use a spatula to fold until no flour is visible.

  3. 3

    Follow the same order for the chocolate flavor.

  4. 4

    Take a suitable amount of dough and roll it into balls about the size of a quarter. Press down with your fingertip. This should make about 50 cookies.

  5. 5

    While shaping, preheat the oven to 320°F (160°C).

  6. 6

    Bake at 320°F (160°C) for 30-35 minutes. In the last 5 minutes, you can rotate the baking sheet for even baking. Once done, let them cool before storing in a cookie tin.

    A picture of step 6 of Finger Butter Cookies (Vanilla, Chocolate).
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Ainl_n _'s cooksnap of when they made 手指奶油曲奇（香草、巧克力）.
Yun's cooksnap of when they made 手指奶油曲奇（香草、巧克力）.
Ho's cooksnap of when they made 手指奶油曲奇（香草、巧克力）.

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陳昭昭 @chao_chao1111111
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