核桃奶酥餅乾

                                    好像有點焦但很香又好吃--可以再做

Butter(soften in the room)100g

Sugar 60g(可以再少些)

Vanilla 1/2t

York 35g

Flour 100g

Walnut (150度bake for 10mins) 40g

1.      butter+sugar+vanilla use electric stir them +York and mix

2.      put flour + walnut (mush), 橡皮刮刀輕輕拌勻成麵糊狀

3.      麵糊裝進擠花袋.擠出造型餅乾

4.      170度烤25分