Icing Cookies

Icing Cookies

1. Cut the butter into small pieces, soften at room temperature, add fine sugar, and beat until white.

2. Add the egg liquid in two portions, stirring well each time.

3. Sift in the white shark cake flour, cut and mix evenly.

4. After cutting and mixing the dough evenly, wrap it with plastic wrap and put it in the refrigerator for 30 minutes to relax.

5. The loosened dough is warmed and rolled into a 3mm thick sheet.

6. Use a mold to cut out the shape.

7. Now the weather is relatively hot. If the dough is soft, it is easy to deform when picked up, so when I cut the shape later, I put a layer of oiled paper underneath, and then transferred it with oiled paper.

8. Spread tarp on the baking tray and arrange the biscuits. Preheat the oven to 150 degrees, the upper and lower heat of the middle layer, about 20 minutes

9. Base the biscuits with thinner frosting.

10. Just use thicker icing to draw lines, and you can draw all kinds of patterns according to your needs.

Tips:

The temperature and time of baking should be adjusted according to the temper of your own oven.