1. Prepare the materials
2. The butter is softened and beaten, then add fine sugar and powdered sugar and mix well
3. Add eggs and stir well
4. Add the sifted low-gluten flour and mix well
5. Divide the mixed dough into three portions 1:1:3, add 3 grams of cocoa powder to the largest portion, one portion of the original flavor, and add 5 grams of cocoa powder to the remaining portion, mix well
6. Cover the three-color dough with plastic wrap for later use, roll the largest dough into a dough, press out the body of the little raccoon with a mold, put it on the baking tray, and then press out the eyes and belly
7. Roll out the darkest dough into a dough, press out the eyes, fill the pressed eyes on the little raccoon, and press out the little hands
8. The original dough is also rolled into a dough, pressed out of the stomach, and filled into the position of the stomach
9. Take a small portion of the original and dark dough and knead it into long strips, and knead two pieces each crosswise, roll it into a dough, press out the tail, and combine the pressed tail on the little raccoon. Use a little bit of original dough to make small eyeballs. , Just put it on the eyes
10. Press the dried cranberries or almonds into your hands, put them in the preheated oven and bake at 150 degrees up and down, and bake for 25 minutes.
11. The little raccoon is especially proud of holding some nuts
