Christmas tree to sugar cookies
By VicentaLakin
Recipe Recommendations
- butter 100g
- eggs one
- salt 0.2g
- powdered sugar 60g
- low-gluten flour 200g
- Dry Pace/fondant 100g
- colored sugar beads of 30
- pigment appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Christmas tree to sugar cookies
1
Start preparing the material. Same as backup2
Soften the butter and add sugar powder3
Use an electric omelet to go white and add egg fluid three times4
Scan low powder, evenly mixed5
Use a razor to help make a noodle6
Fill in the fresh bag, Zippin, freeze the fridge for 30 minutes7
We'll have two of them cut out8
The oven's 170 degrees preheat, mid-level roast for about 20 minutes9
It's a flat cracker box, Big Love10
The white plaster was smooth, flat, cut the sugar skin with the original cracker. Bottom11
Take the example of the moose: Brown Dry Pess flat, cut by two circles of different sizes, pack two fine little beads under two circles and rub them on cookies with fresh water. Make a bow tie12
Dark brown dry Pess, long stripes, deer feet, antlers. Smash a couple of colored beads13
Christmas crackers