Ingredients (about 15): 60g butter, 30g sugar powder, 20g whole egg liquid, low flour 120g, 2g cocoa powder, and chopped nuts 10g.

Exercise:

Soften the butter, add the powdered sugar and beat with electric egg beater until smooth. Add the whole egg mixture twice and beat until smooth each time. To sum up, just play smoothly and don't overdo it.

Sieve in low powder, stir with a scraper, and press until there is no dry powder.

Divide the dough into about half, knead it into dough by hand, arrange and knead it into a triangle, the triangle is longer, and the inverted triangle is used as a cone shell. Wrap in plastic wrap and freeze for 30 minutes.

Sift about 2g of cocoa powder and chopped nuts into the remaining dough (chopped nuts can be reserved for decoration) and knead into dough. It's summer now, and butter melts easily, so it can be refrigerated for a while (it doesn't need to be refrigerated when the weather is cold).

Cut the frozen triangle cookies into 5-6mm thick slices, soften them at room temperature, and press out grid patterns on the surface with a scraper. You can put them on the table with oilcloth or oiled paper, and then move them into the baking tray.

Take a piece of cocoa dough, knead it into a semicircle, put it flat on the top of the cone shell, and then press the cocoa dough together to prevent it from falling off. After molding, press a little nut crumbs on the surface for decoration.

Or because butter seems to melt in summer, it can be refrigerated for 15 minutes before baking (this step is unnecessary if it is also cold), the oven is preheated to 180 degrees and baked for 15 minutes, and then taken out for cooling.