Eggless Melt-In-Mouth Butter Cookies 原味牛油曲奇饼干（香酥。入口即化。不含鸡蛋）

Buttery and rich, these butter cookies are slightly crunchy on the outside and melt-in-mouth. 

Ingredients:
材料

200g Salted Butter (softened) 牛油 200克 （有盐的，软化）

50g Icing Sugar 糖粉 50克

1/2 tsp Vanilla Extract 香草精 1/2 小匙

50g All Purpose Flour 中筋面粉 50克

100g Cake Flour 低筋面粉 100克

50g Corn Flour 玉米粉／粟粉 50克

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Cream butter and sifted icing sugar. Beat in vanilla extract. Gradually beat in sifted flour (low speed, KitchenAid speed 1) until all ingredients come together. 
把牛油和糖粉打至奶白色，加入香草精，慢慢加入一过筛的粉类，混合均匀。

2. Transfer the dough into a piping bag.
把面团放入挤花袋。

3. Pipe the dough on a lined baking tray.
用挤花袋把面团挤出成曲奇饼干形状。（烤盘必须铺上油纸）

4. Bake in a preheated oven 170'C for 15 -18 minutes or until light golden brown. Remove from oven, leave it to cool completely before storing in an air-tight container. 
放进已预热的烤箱，以170度，烘烤15-18 分钟或至上色香酥，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, some feedback from those who have tried this recipe:

By Jacqueline Mei Ching

By Michelle Woon PY

Feedback from Manimegalai Vellasamy and Jasmine Shangker

By Gee Caroline