Icing Cookies
1.
After the butter has softened, add in powdered sugar and beat evenly
2.
Add egg liquid in portions and beat evenly, add a few drops of vanilla extract, and mix well
3.
Add the sieved low powder and stir into a uniform batter
4.
Wrap it in a fresh-keeping bag and refrigerate for 30 minutes
5.
After taking it out, sprinkle thin flour (high flour) on the chopping board, and roll the dough into 0.3cm thin slices
6.
Use your favorite mold to shape, 180 degrees, upper and lower fire, middle layer, 10-12 minutes
7.
Frosting part: Mix egg whites and powdered sugar and whisk them evenly, add lemon juice to adjust the concentration, and continue to beat until it is suitable for consistency. (The frosting for the base color can be slightly thinner, and more lemon juice can be added. Other frosting can be slightly thicker)
Tips:
1. Do not put too much pigment, it is an additive after all;
2. The frosting is easy to dry. When the frosting in the bowl is not used, cover it with a wet towel and do not put it in the refrigerator;
3. If you want to make the surface smoother, continue to dilute it with lemon juice, or water;
4. This biscuit has a good formula, and it is also very delicious when eaten directly, with a strong milk flavor.
