Christmas Icing Cookies

Christmas Icing Cookies

1. After the butter is softened at room temperature, crush it with the head of an electric whisk, add fine sugar and mix it thoroughly, then use the electric whisk to puff at a low speed, and the color of the butter becomes lighter

2. Beat the eggs into egg liquid, add the whole egg liquid in two batches, each time you need to beat with a whisk until the oil and water dissolve

3. Sift in low-gluten flour and mix evenly with a spatula

4. Then knead the dough with your hands and roll it into a biscuit crust with a rolling pin. You can put a little flour on the rolling pin to prevent sticking

5. Press molds into various shapes for Christmas

6. Put it in a baking pan with a silicone mat, in the middle of the oven at 170 degrees, and bake for 14 minutes.

7. Take it out after roasting, let cool thoroughly and set aside

8. I made the icing: add the powdered sugar to the egg white liquid and mix well with a manual whisk

9. Beat smoothly with an electric whisk, as shown in the figure

10. Put it into a piping bag, add food coloring, and pinch it more to make the color even

11. Cut the mouth of the bag and draw a pattern on the biscuits. If the icing is too dry, add lemon juice to adjust, drop by drop

Tips:

1. The baked biscuits must be cooled thoroughly before they can be moved, otherwise they will break easily;
2. The frosting should be put into the piping bag as soon as possible, otherwise it will be easy to dry;
3. The thinness and consistency of the frosting should be well controlled. Don't squeeze the lemon juice too much at a time, otherwise it is not good to be too thin. You need to adjust it slowly by yourself.