Christmas Icing Cookies

Christmas Icing Cookies

1. Prepare all the ingredients and soften the butter in advance

2. When an egg is beaten, the protein to be used can be separated

3. Add 40 grams of powdered sugar to the softened butter and beat with an electric whisk

4. Add the egg mixture three times, beating evenly each time

5. Sift in low-gluten flour

6. Mix well with a spatula and refrigerate for 1 hour

7. Use a rolling pin to roll into a sheet of about 4 mm (the pink panel underneath makes the dough yellow), and use a biscuit mold to carve out the desired pattern

8. Cut out the pattern and place it on a baking tray lined with greased paper

9. Put it in the preheated oven at 180 degrees for 10 minutes

10. Take out the baked biscuits and let cool

11. Add 10 grams of egg whites to lemon juice and beat with an electric whisk until thick bubbles appear

12. Add the remaining powdered sugar and beat until thick (the lines will not disappear easily after dripping)

13. Put it into a piping bag and cut a small mouth (I don’t have a piping bag, but the plastic bag in the supermarket can be used)

14. Feel free to draw your favorite group on the cookie

Tips:

When making the frosting, add 10 grams of egg whites to lemon juice and beat with an electric whisk until the vinegar bubbles appear before adding the powdered sugar.