Icing Cookies

Icing Cookies

1. Prepare raw materials for biscuit making.

2. After the butter is softened at room temperature, crush it with the head of an electric whisk, add fine sugar and mix it thoroughly, then use the electric whisk to puff at a low speed, and the color of the butter will become lighter.

3. The eggs are beaten into egg liquid, and the whole egg liquid is added in two batches, each time you need to beat with a whisk until the oil and water dissolve.

4. Sift in low-gluten flour and mix evenly with a spatula.

5. Then knead the dough by hand and refrigerate it for half an hour.

6. Roll out the biscuit crust with a rolling pin. The rolling pin can be rubbed with a little flour to prevent sticking, and pressed into various shapes for Christmas with a mold (I painted a few pictures myself).

7. Put it in the baking tray.

8. Bake the oven on the middle level at 170 degrees for 14 minutes.

9. Baked. Let cool.

10. Add the powdered sugar to the egg white liquid and mix well with a manual whisk, and use an electric whisk until it becomes smooth and the frosting is in a straight line. Add the pigments and mix thoroughly.

11. Paint and paint, play by yourself. If the frosting is too dry, add lemon juice to adjust, drop by drop.

12. The icing is dry and packed.

Tips:

Biscuit raw materials: 125 grams of low-gluten flour, 35 grams of caster sugar, 55 grams of animal butter, 25 grams of egg liquid.
Icing ingredients: appropriate amount of pigment, 100 grams of powdered sugar, 15 grams of egg white.