Christmas Wreath Cookies

Christmas Wreath Cookies

1. After the butter has softened at room temperature, first crush it with the head of a whisk, add fine sugar and mix it, then use a whisk at low speed to puff, and the color of the butter will become lighter.

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

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

4. Sift in low-gluten flour

5. And mix evenly with a spatula

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

7. After taking out the dough, let it soften at room temperature and roll it into a biscuit crust with a rolling pin. You can put a little flour on the rolling pin to prevent sticking

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

9. The small round piece deducted in the middle is all four pieces, and two small pieces are used to form a bow

10. Put the bow on the garland and arrange it in the baking dish

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

12. Cooling out of the oven

13. Prepare the ingredients for the icing

14. Add protein liquid to powdered sugar

15. Mix well with a manual whisk

16. Beat with an electric whisk until smooth

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

18. Cut the mouth of the bag to draw patterns on the biscuits

19. If the frosting is too dry, add lemon juice to it, add drop by drop, wait until the frosting is completely dried and hardened before serving

20. Christmas wreath cookies complete

Tips:

The thinness and consistency of the frosting should be well controlled. For example, the green part of my biscuits needs to be textured, so it should be thicker, and the red part should be smooth and thinner! Add lemon juice dilute, don't squeeze too much lemon juice at a time, add thick powdered sugar!
Use the mold to buckle out the biscuit crust next to it, continue to knead it together and roll it out until it is all used up!