Scallion Cookies

1. The butter softens at room temperature, and the whisk is used to beat at low speed until smooth.

2. Add salt and powdered sugar.

3. Mix the powdered sugar and butter manually first (to avoid splashing the powdered sugar when the egg beater is turned on), and then beat until fluffy.

4. Add corn oil.

5. Continue stirring evenly.

6. Add water in portions and stir evenly with each addition.

Until all the water is added, the butter is quite delicate and smooth.

8. Sift in low powder.

9. Use a scraper to stir evenly.

10. Finally, add chopped scallions.

11. Gently stir again until evenly mixed, without over stirring, to avoid affecting the crispy texture.

12. Place a medium-sized chrysanthemum piping nozzle in a piping bag and put it in a large cup.

13. Squeeze evenly into the baking tray according to your favorite flower pattern.

14. Place it in a preheated oven at 180 degrees Celsius, in the middle layer, and bake for about 13 minutes.

15. Baked cookies. (After baking, take it out and place it on a drying net to cool down before sealing and storing it)