Light Cream Pumpkin Seed Cookies

Materials are ready;

Cut the butter into pieces and weigh it, soften at room temperature until a light press with your finger leaves a noticeable indentation; use a spatula to mix the powdered sugar and butter, then beat evenly with an electric mixer at low speed;

Add the light cream to the butter in three portions, making sure each portion is fully incorporated before adding the next.

The whipped butter mixture should not separate into oil and water; cookies with added cream have a crispy and fragrant texture. If you want a fluffy texture, you can continue to beat for a while until the butter mixture becomes a light white, feather-like texture;

Sift the flour and milk powder into the butter mixture;

Use a spatula to first cut and mix, then fold, until evenly combined; do not overmix.

Put the star-shaped nozzle on the piping bag, fit it over a cup, and fill it with cookie dough;

Use a scraper to push the piping bag from the tail toward the tip to avoid wasting the cookie dough;

Keep the nozzle 0.5 cm above the baking tray and pipe out the raw dough vertically, about 2.5 cm in diameter; then place a raw pumpkin seed on top.

Place in the preheated oven on the middle rack, bake with upper and lower heat at 160/120 degrees for 25 minutes, then let it sit for 5 minutes before taking it out.

Light cream pumpkin seed cookies, with a fresh taste and rich milky flavor!