Candy Cookies Recipe 玻璃曲奇食谱

Step 1: Whisk unsalted butter until soften like cream form.
把无盐牛油搅拌至软身。

Step 2: Add in Sugar and right amount of Salt; continue to whisk until every ingredients is mix together.
加入砂糖和盐，然后一起搅拌均匀。

Step 3: Separate the egg into 2 portions, add in slowly and continue whisking.
分两次加入鸡蛋，慢慢的搅拌均匀。

Step 4: Separate the Low-gluten pastry flour into 2 portions, add in slowly. Use the spatula to mix it together.
分两次筛入低筋面粉搅拌均匀。这个时候要转用胶刮来拌均。

Step 5: Once nicely mix together and formed dough, wrap it up and put into the fridge for 1 hour.
然后可以将面团用保鲜纸包好，放入冰箱冰大约一个小时。

Step 6: Once ready, take out the dough and roll it with a rolling pin, leaving its thickness approximately 3mm.
把已经冰好的面团拿出来，接着把面团用杆面团干开至3mm厚度。

Step 7: Use cookie cutter, press on the dough and do take a smaller cutter to get the dough out from the middle of the shape.
然后就把曲奇模，在面团上压出模型的形状，然后在用比较小的模型在面团再压多一个中空形状就可以了。

Step 8: Bake the cookies for 12 minutes for 170 degrees.
以170度先把曲奇烘12分钟。

Step 9: By using the rolling pin, pound on the organic fruit sweets to smash it until it cracks into fine pieces.
这个时候，就可以将果汁糖弄碎。

Step 10: Place the smashed candy pieces into middle of the baked cookies.
把果汁糖碎平均放在曲奇上。

Step 11: Place the cookies back into the oven and bake for another 7 – 8 minutes and it will be ready. Remember not to touch the cookies once taking out from the oven until it is completely cooled down.
然后再把曲奇放回烤炉里在烘7-8分钟，待凉便完成了！