Strawberry Jam Cookies

Cut the butter into small pieces, let it soften at room temperature, add granulated sugar and powdered sugar, and beat at low speed until the color is lighter and the texture slightly fluffy.

Add one egg and continue beating at low speed until it becomes smooth, delicate, and fluffy.

Sift in the low-gluten flour and fold gently with a spatula until well combined.

Load the dough into a piping bag. Here, a 12-teeth large chrysanthemum piping nozzle is used.

Line a baking tray with parchment paper, pipe out chrysanthemum-shaped cookie bases, and place a dollop of strawberry jam in the center.

Bake at 165°C (329°F) for 15-20 minutes in a preheated oven (middle rack, top and bottom heat).