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1 and ½ cup softened butter (340g)
Beat until light and creamy.
Sift in 3/4 cup icing sugar (100g).
Mix until light and fluffy.
Sift in 2 and 3/4 cups all purpose flour (350g) in two additions.
Sift in the last batch of flour.
Scrape sides and bottom.
Transfer to a piping bag with tip# 6B
Pipe the cookie batter with reversing twists as shown.
Serve and enjoy!