1. First mix the caramel color and purified water and stir well for later use
2. Mix the butter that has softened at room temperature and powdered sugar together with a silicone spatula and mix evenly
3. Then use an electric whisk to beat until fluffy and the butter color becomes lighter
4. Pour the caramel color mixed with purified water in batches and stir well with an electric whisk
5. Finally, sift in the low-gluten flour in batches, stir evenly with a spatula, and then beat it with an electric whisk.
6. Put the cookie material into a piping bag with a multi-tooth piping nozzle, and squeeze out the cookie shape with a distance on the baking tray
7. Heat the oven up and down at 180 degrees, put the baking tray into the preheated oven, bake for 10-12 minutes, then it will be out of the oven, cool and eat.
