这福字模型在中秋节还来不及‘开张’，唯有在做年饼时派上用场了，也得谢谢Joceline的好建议。
食谱取自：鲸鱼老师
材料：
凤梨酥（皮）
牛油 130g
糖粉 20g
蛋黄 2个
炼乳 1/2tbsp
低筋面粉 190g
牛奶粉 30g
每份的份量：皮 30g + 凤梨馅 20g
做法：
1. 牛油加糖粉搅拌至松发后，加入蛋黄和练奶搅拌均匀。
2. 最后筛入低筋面粉和牛奶粉搅拌成面团。
3. 取出适量饼皮包入馅料，再搓圆放入模子里压平，然后放在铺了烤纸的烤盘上。
4. 烤箱预热后，165烘烤25分钟或金黄色便可。
5. 烘好后，把凤梨酥取出放在铁架上待凉后，封密收藏。
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether.
&
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
