牛油和砂糖打至乳白色忌廉状，加入蛋黄打匀。筛入低粉，以切拌方法拌匀直到无粉粒状。
Beat butter and sugar until creamy and fluffy. Beat in egg yolk. Fold the sifted cake flour until combined.
包入保鲜袋，擀成3毫米左右的面片。入冰箱隔夜冰镇。
Place the dough in a plastic bag and roll out to about 3mm thickness and chill overnight.
取出面团，印模扑上少许低筋粉，用曲奇模具扣印出形状。
Cut with a lightly floured pig mould or any other desired shapes with cookie cutters.
在170°C/340°F烘烤13-15分钟即可。放在架上至凉。
Bake at 170°C/340°F for 13-15 minutes. Remove to wire racks and cool completely.
波波坡原创文章 链接：http://www.bobopo.com/article/ent/牛油曲奇_butter_cookies.htm
关键词: 美食, 食谱, 菜谱, 烹调, 烹饪, 曲奇, 牛油曲奇, 烘焙, 烘烤, 黄油, 鸡蛋
创建日期: 2007-11-05