Butter cookies! My mom's colleague ate them all at once! (Learned from Little Point 1)

First, my teacher taught me to preheat the oven in advance, but I preheated it last, and it didn’t matter! If you need to preheat in advance, preheat the oven to 165 degrees.

Unsalted butter (I bought Président 100g pack) 90g, softened to room temperature, softened until you can press a dent in it.

Use an electric mixer to beat the butter on low speed until smooth.

35g fine granulated sugar, 1g salt. Salt can enhance the flavor and highlight the sweetness. First, blend the sugar and butter at low speed (using an electric mixer) to prevent the sugar from splattering, then whip the butter at medium-high speed until the butter turns pale and has a feather-like texture! Note: Do not over-whip the butter. I guess, like me, you wouldn’t over-whip either!

1 egg yolk, beat with an electric mixer until the egg yolk is fully absorbed!

Sift in 85g of low-gluten flour

Then sift in 15g of almond flour (which is ground almond), and if it doesn't sift anymore, just pour it in (I'm talking about a big bowl!). Use a spatula to fold everything together evenly! Place it into a piping bag (this time I bought one from Sanneng) with a piping bag holder (from Tianyue, supposedly this tool has won a Red Dot Award!). Then push the tip of the piping nozzle back a little, cut a small opening at the point of the piping bag (the point of Lee!), exposing the teeth of the piping nozzle (I used the Sanneng SN7092 nozzle).

Squeeze cookie shapes onto a silicone mat on a San Neng baking tray.

Preheat the oven to 165°C for 5 minutes, place the original baking rack in the middle-upper layer, when the time is up, put the items in, bake for 20 minutes. Then it’s ready to eat, this is the finished product!