Christmas cookies

1

Butter room temperature softened, sugar powdered, sugared with chopsticks. Pink

2

Butter with a low-speed eggbeater

3

Add the egg fluid three times. Keep going

4

Then join the vanilla with butter

5

Pink pasted

6

Smash it evenly. Smash it up. Don't overstretch it

7

Take out the frozen noodles and put them in a bigger bag

8

a thin slice of 0.3cm-0.5cm with a crutches

9

Uncovering a film and engraving cookies with molds

10

Take the biscuit embryo lightly and put it in a tin-paper grill

11

The oven's 180 degrees preheat

12

Get ready for frosting

13

You mix the egg cream with lemonade, you hit it with an eggbeater at a low speed, you pull up a regular line, and you don't disappear

14

Put in a few points of the icing and turn it into the color you want

15

Put all the colored frosting in the bouquets, with a bandage. Okay

16

Cut off a little bite in the bouquet and start drawing what you want

1. You can add a little cool water to the icing used for the base color to thin it down, which will make the pattern smoother. 2. You can pipe the outline first, and after the outline is completely dry, directly fill in the base color. 3. When drawing patterns on the base color, make sure to wait until the base color is fully dry. 4. Icing dries very easily, so wrap any unused icing with plastic wrap. The cut opening of the piping bag also needs to be wrapped well; otherwise, if you don't use it for a while, the opening will dry up and become impossible to squeeze. 5. Any leftover icing can be placed in a sealed container and stored in the refrigerator. It should not be stored for too long, but keeping it for two or three days is fine.