30-35 cookies (I made 46 cookies; dough is a bit stiff)
weight measurement and GAO's conversion
cold or room temperature salted butter 150g 2/3 cup
icing sugar 30g a little bit less than 1/4 cup
green onion 1
all purpose flour or cake flour 160g 1cup +1 tablespoon
----------- my measurement conversion ------------------------------
butter: 113 g per 8 tbsp (1 stick)
powdered sugar: 1/4 cup = 30 g
flour: 1/4 cup = 34 g
>>>> flour = 1 cup + 2 tbsp + 2.47 tsp (1 tbsp + 2.5 tsp extra than GAO)
>>>> butter = 10.6 tbsp (same as GAO)
>>>> powdered sugar = 1/4 cup (same as GAO)
用料
| butter (150g) | 10.6 tbsp |
| powdered sugar (30g) | 1/4 cup |
| scallion | 1 |
| flour (160g) | 1 cup + 1 tbsp (GAO) |
| addition flour | 1 tbsp + 2.5 tsp |
scallion butter cookie的做法
prep: bring butter to room temp
prep right before making:
mince 1 scallion
--- hand mixer -----
1. cream butter and powdered sugar for 3-4 mins
2. add in flour in small batch and beat
3. add in minced scallion and beat
piping
double pan
bake in 365F for 15-17 mins
(take out as soon as the edges getting colored; really easy to over-brown them)
小贴士
tip:
powdered sugar could make butter cookie's pattern more delicate and defined
note.
it doesn't matter using all purpose or cake flour here. gluten only builds with water and this recipe doesn't contain much water to start with.
