Little Raccoon Cookies

Little Raccoon Cookies

1. First introduce the method of loading the paper card mold:
1. Search for the animal images that you like automatically on the web gallery, the simpler the line, the better.
2. Use a pencil to outline a sketch, or use oiled paper to trace red (or use a computer PS).
3. Stick one or two photo papers on the back of the pattern to make the mold strong and durable.
4. Decompose the animal image into several pieces according to the color, and the mold is completed.

2. The raccoon biscuits are made of three-color dough, and the detailed materials are as follows:
Original color dough: low powder 75 butter 40 powdered sugar 30 egg liquid 12
Light brown dough: low powder 97 cocoa powder 3 butter 53 powdered sugar 40 egg liquid 16.5
Dark brown dough: low powder 90 cocoa powder 10 butter 53 powdered sugar 40 egg liquid 16.5

3. The butter is softened at room temperature, add powdered sugar and mix with a rubber spatula

4. Whisk evenly with a whisk.

5. Add egg liquid in portions and beat evenly.

6. Sift in low powder and mix well

7. Squeeze it into a ball and put it in a fresh-keeping bag.

8. The same goes for light coffee and dark coffee dough

9. Place the dough on the top and bottom of the dough and roll it into a 0.4cm thick dough. You can put a ruler on both sides to make it evenly thick. Put it in the refrigerator and let it relax for 2 hours.

10. Light brown, use a wallpaper knife to cut the shape of the body on the dough along the outline of the paper card mold. (Hint: the dough should be covered with a fresh-keeping bag, otherwise the paper card will easily stick to the dough)

11. The original color of the face is carved into the shape of the belly of a little raccoon. Compare the position of the belly on the light brown body model and take it out.

12. Embed the primary color circle

13. Use the same method to carve out the eyes of the raccoon on the dark coffee colored dough

14. Compare the position of the eyes on the light brown body model and take it out. If the dough is too soft, you can also put the baking pan in the refrigerator for two minutes before continuing. This step requires carefulness and patience.

15. To make the tail, cut the light coffee and dark coffee pasta into long strips and dipped in a little egg liquid and put them together.

16. Carved the tail of alternate colors

17. Stitch the tail

18. Finally, rub the small round hands and glue them together, and put almonds or dried cranberries between the raccoon's hands to decorate.

19. Preheat the oven up and down to 180 degrees, the middle layer, 15-20 minutes, the original color part turns golden yellow before it is out of the oven.

20. Put the chocolate in a piping bag, cut a small mouth after the insulated water melts, and draw the eyes, nose, and belly button of the little raccoon with dark chocolate. I used white and pink frosting to decorate the other animals.
The little raccoon cookie is complete!

Tips:

1. The raw materials and methods seem to be a bit cumbersome. Because the dough has many colors, you can make it while understanding it. You can also make it with a recipe you are familiar with, as long as you can get a multi-color dough.
2. After baking, the skin will swell slightly, so the various parts will be well bonded together. The baked biscuits will not break easily as long as the joints are not deliberately broken.
3. If it is made in summer, the oily dough is easy to soften in hot weather. After it has melted, put it in the refrigerator for two minutes before continuing. This step requires care and patience.