Christmas Icing Cookies

Christmas Icing Cookies

1. After the butter has softened at room temperature, crush it with the head of a whisk, add fine sugar and mix it with it

2. Then use a whisk at low speed to puff and the butter will become lighter in color

3. Beat the eggs into egg liquid, add the whole egg liquid several times

4. Every time you add it, you need to beat it with a whisk until the oil and water are fused

5. Sift in low-gluten flour

6. And mix evenly with a spatula

7. Put the dough into the refrigerator and chill for 30 minutes

8. After the dough comes out, it softens at room temperature and rolls it into a biscuit crust with a rolling pin. You can put a little flour on the rolling pin to prevent sticking

9. Some of the prepared molds were cut out of cardboard

10. Use a mold to extrude the shape of the wreath

11. Arrange in the baking dish

12. Preheated oven 170 degrees middle level, bake up and down for 12 minutes

13. Cooling out of the oven

14. Add egg whites to powdered sugar and mix well with a manual whisk

15. Beat with an electric whisk until smooth

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

17. Cut the mouth of the bag and draw a pattern on the biscuits, first draw the border

18. When it solidifies, fill in the color. If the frosting is too dry, add lemon juice to adjust it, drop by drop, and finally melt some dark chocolate to draw the eyes.

Tips:

The thinness and consistency of the frosting should be controlled well, like my cookie, the border should be thicker, and the large pieces inside should be flat and thinner! Add lemon juice dilute, don't squeeze too much lemon juice at a time, add thick powdered sugar!
Use a mold to buckle out the biscuit crust next to it, continue to knead it together and roll it out until all is used