Melt-in-the-mouth Butter Cookies (aka German Cookies) 【入口即化的】德国酥饼

本来是没有这么快上这道的，但是“有人”要食谱，我想还是让它插队快快post上来。

这酥饼在网络里已经盛行了很久，许多网友做了都赞不绝口。我一直不为所动，因为其实我不是很爱吃酥酥的饼干，讨厌饼干粘牙，卡喉咙，还没吃先碎在手里。

通常很多饼干食谱都加入栗粉到面粉里来使饼干酥松，这个食谱用的却是马铃薯粉。虽然同为starch，但两者还是有差。煮菜时用来勾芡就可以感觉不同。

因为看到太多好评，逛超市时我还是忍不住拿了包马铃薯粉备用。

马铃薯粉买了大半年都还没尝试这款饼干，刚好昨天有个小空隙，加上华人新年就快到了，于是我小试做了一点。

可能是使用马铃薯粉的缘故，我担心的通通没有出现。这饼干入口即化但是却不粘牙，不会卡在喉咙。很轻盈，会在不知不觉中吃很多。

这是我做过材料最少，做法最简单的饼干。基本上牛油和马铃薯粉的比例是一比一，面粉的比例大概是马铃薯粉的一半，还有适量糖粉。饼干的香就靠材料里的牛油，所以建议使用品质好的牛油。

我担心面团难操作，又担心饼干会太松散（还没吃就碎了），所以用的配方面粉比例比较高。

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

If you are a new baker and would like to bake something and receive “Wow” from relatives and friends during Chinese New Year, I strongly recommend this cookie. It is very easy to make and the end result is “Wow” (at least to people who like melt-in-the-mouth type of cookies).

Ingredients:
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon, made 62pcs. I think the size is just nice.
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use.