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这个方子是我从鹰粟粉(玉米淀粉)的盒子上抄下来的，再加上了自己的修改和心得。送给新婚的疏狂的，上次就给了，就是一直没有整理做法发上来~
狂狂，你可以照着做了交作业了哈 :)
I found this recipe on the corn starch box and slightly modified it. It is really easy to make, and extremely yummy. :)

方子很简单：
中筋面粉 -- 2杯/300克            All Purpose Flour -- 2 cups / 300g
玉米淀粉 -- 1杯/110克            Corn Starch -------- 1 cup  / 110g
糖粉 ------ 1杯/120克            Icing Sugar -------- 1 cup  / 120g
黄油 ------ 1.5杯/350克          Butter ------------- 1/2 cup / 350g
心形软糖 -- 60粒                 Heart Shaped Candy - 60 pieces


面粉、淀粉、糖粉混合均匀，过筛，加入室温软化的黄油。
用木勺搅成较均匀的小颗粒状，然后用手稍微捏一下就能成团了。
Mix and sieve the flour, corn starch, and icing sugar. Add the softened butter, using a wooden spoon to mix into coarse grainy texture. Gather together with hand, your hands' warmth will melt the butter slightly to get the dough to form.


烤箱预热150℃。
面团分成60份，搓圆。(如果分面团时发现粘手，不易分，可以将面团包在保鲜膜内冷藏半小时，再分。)
小面丸子在铺了油纸的烤盘上压扁，并压一颗糖在正中心。
饼干胚之间留3-4厘米的空间，利于空气流通，也好让饼干膨胀。
烤约11-15分钟，边缘开始发黄即可。
Pre-heat the oven to 150℃.

Divide the dough into 60 even pieces, and shape them into balls. (If you find the dough hard to handle, refrigerate for half an hour or more, covered with food film.)
On a cookie sheet lined with parchment paper, press the balls into flat rounds, then push a candy in the center of the round. Leave 1 inch or so between cookies. Bake for 11-15 minutes, until the edge of the coolies start to turn yellow.


整盘饼干取出烤箱，稍凉5分钟后，将饼干转移到铁丝架上凉透。
Remove the tray from the oven. Cool for 5 minutes before moving the cookies to wire racks to cool completely.


很酥很酥的噢~


小提示：

• 用木勺搅拌面粉和黄油，可以防止手揉捏过度使得面粉出筋的现象。
• 心形糖是我自己加的，你若是喜欢，也可以用其它形状和性质的糖果、巧克力等。
• 烘烤11-15分钟只是一个参考，原方子说15-20分钟，我实际发现11分钟就可以了。第一盘烤的时候要仔细观察，边缘发黄了就赶快拿出来，并且注意一下所需实际时间。因为每个烤箱多多少少有温差。而且你烤的量有多少，饼干的实际大小(如果你没有完全按照60份来分)，也对所需时间有影响的。
• 原方子的量都是按杯数的，如果没有秤来精确地量也不要紧。因为是饼干，所以不用特别特别的精确。注意用量杯舀粉类的时候，不要摇晃和震动量杯，也不要挤压粉类－－这些举动都会影响到粉类的密度的。

Tips:

• Do use a wooden spoon. It helps preventing from over kneading the dough.
• Substitute the heart-shaped candies with any other candies or chocolate of your choice.
• Baking time of 11-15 is adjustable. It highly depend on your oven's true temperature, how big you've divided your dough, how much you have in each batch, etc. Watch closely for the first few batches.
• The original recipe uses measuring cups. When measuring powders with measuring cups, do not shake or bang the container, nor press the powder down. All these actions could compress the powder and get the ratio wrong.