蓝莓酱酥饼
by 毛毛妈
用料:
1：中筋面13/4杯 (All purpose flour)，盐1/3茶匙，泡打粉（Baking Powder）1/2茶匙拌匀，过筛备用。
2：牛油（Butter）3/4杯，室温回软。
3：白糖1/2杯。
4：鸡蛋1个，香草香精（Vanilla extract）1茶匙。
5：蓝莓果酱适量。
6：细白糖适量。
做法：
牛油用搅拌器高速打2分钟到发，接着分两次加入白糖1/4杯再打2分钟。然后加入所有4料，低中速打匀。接着将1料分两次加入，低中速打匀即可，千万不要过度搅拌。然后取小块揉成直径1.5-2厘米的圆球，放入白糖里裹上层白糖。
做好的放入烤盘，每个球之间留些空隙，用拇指在中间按压出小凹槽，放入1/2茶匙蓝莓果酱。将烤盘放入预热至350F/175摄氏的烤箱内，烤15分钟即成。各家的烤箱不同，注意温度及时间。
非常酥，好吃的很。
照着您的方子试做了，可是不知道为什么面特别的软，像面糊似的，拿不起来。是牛油放的多了还是其它哪里有问题。请您指点一下。还有就是面粉一定要筛过才可以吗？
那是放多了。面粉·过筛比较好。
今天做了这个蓝莓酱酥饼，很好吃，谢谢毛毛妈。
很高兴你喜欢。
I live in Northern CA. I loved all your baking recipes. Tried many of them, just about all the cakes. They all turned out to be very good. I love cooking and baking, so much fun! I also tried many baking recipes from other books, usually need to twist a little to make it tasty and “healthy”. But with yours, I just follow all the steps. Also great food presentation and photography!!
Thanks so much for sharing all your great recipes!!
Thanks for your kind words. Encouragements like yours are my greatest motivation!
It is me again. Just a small suggestion, I used a wine cork instead of my thumb to make the “well” for jam. So the cookies have the consistant look.
Good idea. Thank you for sharing