Engraved cookies

Materials ready: Butter softened in advance at room temperature, heavy cream at room temperature;

Mix the butter with powdered sugar and salt a few times, then beat evenly on high speed with an electric mixer;

Pour in the light cream;

Mix at medium-high speed until smooth;

Sift in the flour, use a spatula to cut and mix, pressing it into granules;

Use your hands to pinch and shape into a ball, but do not knead excessively;

Place the dough in a plastic wrap bag and roll it out into a 3mm thick sheet;

Refrigerate for about 30 minutes, the dough will become slightly firm;

Take out the dough sheets and let them come to room temperature for 2 to 3 minutes. Use a small daisy cookie mold to press floral patterns onto the dough sheets without breaking them, alternating sizes to form irregular patterns;

Take a 6-petal flower cookie mold and cut out the raw cookie dough; you can also use molds of other shapes to cut the raw dough.

The greenware is relatively thin and is rubbed with a scraper.

Place them on a baking tray lined with a cookie mat, and knead, roll out, and cut the remaining dough into shapes;

Place in the middle layer of the preheated oven, bake with top and bottom heat at 160/150 degrees for about 12 minutes;

After coming out of the oven, move it to a cooling rack, and once cooled, store it in a bag.

Engraved cookies, crispy and slightly sweet, not greasy!