Christmas cookies

1

Prepare 40 grams of sugar powder。

2

Butter 50 grams。

3

Low-banded flour 180 grams。

4

Eggs one, scattered into egg fluid。

5

Soften the butter and add sugar powder, with a low speed of egg-beater to blend with sugar powder. ♪ Butter cut into thins to make it easier to soften ♪

6

In three minutes, the whole egg fluid was dropped and the egg fluid and butter and sugar powder mixture were hit to the point of viscosity at a low rate。

7

Sift low powder into the basin and mix it with chopsticks。

8

Scratch it, and do not do it too hard, so that it may be formed, and do not overstretch it。

9

Cover the face with a shampoo and remain silent for half an hour。

10

There is also a skin mask on the board, where the waking face is placed。

11

THE FACE OF THE NOODLES IS PLATED WITH A CRUTCHES TO 0.3CM THICKNESS。

12

With a variety of colored cookie moulds, the various shapes of the cookie are printed on the face。

13

Ripping out the extra edges of the cookie shape, and placing the full size of the cookie on a board of tin paper。

14

The edges can be removed and reprinted。

15

Brush an egg fluid on the surface of the cookie to be baked。

16

The oven is preheated to 160 degrees, and the dish is delivered into the middle, upper and lower levels, and is prepared for 15 minutes。

17

Dissolved chocolate sauce can be used to map and decorate the cookies once they are cold。

1. The size and thickness of the cookies directly affect the baking time and temperature; adjust the baking time according to the actual situation. 2. Try to make the cookies as thin as possible, otherwise they will be difficult to bite into. Do not overwork the dough when kneading; once it is shaped, stop, or the cookies will turn out very hard. 3. The water absorption of flour varies; adjust the amount accordingly. 4. It is up to you whether to brush with egg wash; brushing it will enhance the shine.