加了核桃碎+花生碎的牛油饼，本来打算今年偷懒不做年饼但C&J兴致勃勃地说还想一起做耶…好咯，一起努力吧💪🏼Walnuts + peanuts butter cookies, family friendly festive cookies.
核桃花生牛油饼
{材料}
核桃碎30克
花生碎20克
低筋面粉250克
玉米淀粉100克
糖粉60-80克
盐½茶匙
无盐牛油250克
鸡蛋1个
{做法}
1. 无盐牛油室温软化后，搅打至顺滑颜色变淡黄色，分2次加入蛋液拌均匀。
2. 筛入低筋面粉+玉米淀粉+糖粉+盐，搅拌均匀。
3. 加入提前搅碎的核桃花生碎，再次拌均匀。
4. 搓成长条状，用保鲜膜包裹住，冷藏保存至少30分钟。
5. 不打算做造型，直接放入模具塑形或冷藏后切成大小一致的饼干片，放上铺好烘培纸的烤盘里。做造型就把面团擀平，用饼干模器切出想要的造型，放上烤盘再冷藏保存待烤。
6. 提前预热好烤箱上下火（不开风扇）170°C，转去150°C先烤15分钟，再调回170°C烤3-5分钟左右即可。
Peanut Butter Walnut Cookies
{Ingredients}
Chopped walnuts 30g
Chopped peanuts 20g
Cake flour 250g
Corn starch 100g
Icing sugar 60-80g
Salt ½ tsp
Unsalted butter 250g
Egg 1 pcs
{Directions}
1. Blend soften butter until fluffy and lightly yellow, adding in egg mixture and mix well.
2. Add in sifted cake flour + cornstarch + icing sugar + salt in batches and mix well after each addition. Do not over mix.
3. Adding in roasted walnuts and peanuts that grind into fine texture, mix well.
4. Direct put the soft dough on the cookies mold or shaping the dough into long strip, wrapping up and keep refrigerated at least 30mins.
5. For shaping, use cookies cutter or just slicing it accordingly. Arrange well on baking tray and keep refrigerated again.
6. Pre-heated oven 170°C(without fan), switch to 150°C to bake for 15 mins first, then 170°C bake for 3-5 mins or until lightly browned.
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