Glass Sugar Heart Cookies

Glass Sugar Heart Cookies

1. Prepare materials

2. Cut the butter into a container to soften at room temperature (you can easily press a small hole with your fingers)

3. Fruit hard candy cut into small pieces for later use

4. Add powdered sugar and salt to the softened butter

5. Beat with a whisk until fluffy

6. Add half of the egg mixture and continue to beat with a whisk

7. After it is completely absorbed, add the remaining egg liquid and continue to beat with a whisk

8. The egg and butter are completely fused and become fluffy and light

9. Sift low-gluten flour into the butter

10. Sift low-gluten flour into the butter

11. When it's almost mixed, knead it with your hands to make a soft dough

12. Put the dough in the middle of the fresh-keeping bag and roll it out (you can also put it in the middle of two pieces of oiled paper to make the dough not stick to it for better operation) with a rolling pin and roll it out into thin slices about 0.3cm

13. Carve out biscuit graphics with various biscuit molds

14. Carefully take it out and put it on the baking tray, press the middle of the biscuits with a smaller mold, and then take it out carefully (the dough is mixed and rolled out and repeated)

15. Put two or three pieces of chopped fruit hard candies in the middle of the biscuit dough, and preheat the oven at 180 degrees (if you want the biscuit to be baked, you can hang it with a thread, and use a small stick to press a small hole on the biscuit dough)

16. Put it in the preheated oven, middle level, bake for about 10 minutes

17. Until the fruit hard candy in the middle is melted, it can be out of the oven. It can be removed from the parchment paper after it has cooled down completely

Tips:

1. Fruit hard candies should be cut into small pieces first, which will melt easily when roasted. There should not be too much or too little fruit hard candies in the middle of the biscuits. After melting, they can fill the center in a thin layer.
2. If the dough is too soft, you can put it in the refrigerator until it is soft and hard and roll it out. When the pressed cookie dough is placed on the baking tray, be careful to deform it.
3. The baking tray must be lined with greased paper. The sugar in the middle of the freshly baked biscuits is still melted and cannot be removed. It must be completely cooled before removing.