1. After the butter has softened, beat until smooth.
2. Add in powdered sugar and beat.
3. Add egg liquid in portions and beat evenly.
4. Add a little vanilla extract.
5. Sift in the mixture of low flour and cornstarch and mix well with a spatula.
6. Divide into thirds, roll them into slices, wrap them in plastic wrap, and freeze them in the refrigerator for about half an hour. (I have a larger amount and can make two sets of Christmas trees)
7. The frozen noodles are rolled into thin slices with the help of plastic wrap (anti-sticking).
8. Cut out biscuit blanks with different sizes of star-shaped molds, and cut each one into two.
9. Move the cut biscuit blanks to the baking tray and put them in the preheated oven at 180 degrees for about 15 minutes. After baking, let them cool for use.
10. Add the egg whites and icing sugar and beat them evenly, then add a little lemon juice, and beat them to the point where you can scratch them with an egg beater.
11. Put it in a piping bag.
12. Add a few drops of green pigment to part of the frosting and mix well.
13. Use the viscosity of the meringue to stagger the biscuits in order from the largest to the smallest.
14. Coat the surface of the biscuit with green frosting, sprinkle with decorative sugar, and squeeze some white frosting as snow.
15. Finished picture
