Christmas Cookies

Christmas Cookies

1. Prepare the ingredients. The low-gluten flour I used is fine and fluffy without lumps, which is very easy to use;

2. Separate egg yolk and egg white;

3. Beat the egg yolks evenly and set aside;

4. After the butter is softened, sift into powdered sugar;

5. Mix evenly with a spatula;

6. Then use an electric whisk until the volume becomes larger and the color becomes lighter;

7. Add the egg yolk liquid to the butter three times and beat evenly, each time you have to wait until the egg yolk is evenly beaten before adding the next egg liquid;

8. Sift in the mixture of low-gluten flour and milk powder;

9. Mix it evenly and knead it into a dough, wrap it in plastic wrap and put it in the refrigerator for half an hour;

10. Spread a piece of plastic wrap on the top and bottom of the dough, and use a rolling pin to roll the dough into a sheet about 5mm thick;

11. Use a mold to press out the pattern;

12. Extrude the pattern;

13. Preheat the oven well, roast the middle layer at 160 degrees for 13-15 minutes, take out the mold, put it on the cooling rack, cool it, and store it in a sealed place. Just do this step. If you like to decorate, continue to look down;

14. Soak the chocolate pen in hot water for about 10 minutes;

15. Extrude the corresponding color to decorate the biscuits. When the chocolate is dried and solidified, it can be sealed and stored.

Tips:

1. Put the kneaded dough in the refrigerator for more than half an hour, so it is easy to shape;
2. When rolling the dough, put a piece of plastic wrap on the top and bottom of the dough to facilitate the movement of the biscuit embryo;
3. The amount of powdered sugar can be increased or decreased according to your own taste, my formula is moderately sweet;
4. The baking time is increased or decreased according to the thickness of the biscuit embryo;
5. The chocolate pen must be completely softened before it is easy to squeeze. Pay attention to even force when squeezing.