raisin frost cookies

1

the raisins are rinded with 15 ml rum for 2-3 hours or more。

2

Room temperature softened butter, sliced with an electric omelet

3

In addition to the sugar, the salt continues to be even

4

1 ml of rum is evened with egg fluid, and then a small fraction of egg fluid is mixed into butter, and then the next time it's fully smoothed

5

Scan low-banded flour

6

Full blending of butter with low-banded flour with silicone razors. even

7

And put the mixed pasta in a flower bag with a rounded mouth, cutting

8

squeeze a small ball 62.5 px ~75 px in diameter on a board of oilpapers

9

Then we put the dry raisins on a little ball and put them in a preheated oven 180 degrees

10

Middle, up and down, about 15 minutes to the surface

11

And when it's done, take the cookies off while it's hot, brush the lemon ointment evenly

12

then you pour 5ml rum into sugar powder, add 5ml of water, and mix it into a sticky rum sugar. frost

13

I'll just put the frost on the cookie surface

Notes: 1. The longer the raisins are soaked in rum, the richer the flavor; if time permits, it is recommended to soak them for about two days. 2. If too much egg mixture is added to the butter at once, the butter will not be able to absorb it, causing separation; add the egg liquid a little at a time, mixing thoroughly before adding the next portion. 3. Since the batter contains a large amount of butter, although it is piped into small balls, the internal butter will melt immediately upon heating in the oven, causing the cookies to spread significantly; therefore, be sure to leave sufficient space for the cookies to spread when piping, otherwise they will stick together due to lack of space. 4. The consistency of the icing can be adjusted with water; if it feels too thick and difficult to spread, you may add a little more water as needed. 5. Cookies brushed with fruit glaze and icing are sweet, fragrant, and crispy; if you prefer a lighter taste, you can omit the glazing steps.