Christmas cookies

Overview

Jingle bells, jingle bells, jingle bells... In December, before Christmas comes, you can see that major shopping malls are already full of strong Christmas atmosphere, and everywhere is filled with festive atmosphere. Haodou.com is full of Christmas atmosphere. I was excited to see the cookies made by my friends at Meitian, and I liked the colorful cookies even more. However, the cookies I made were more health-conscious, so I didn’t add any coloring. They looked less conspicuous, but the taste was not inferior at all, and the children loved them even more.

Tags

• baking
• children
• cookies
• christmas
• butter
• egg liquid
• low gluten flour
• lemon juice
• powdered sugar
• protein

Ingredients

Steps

1. 1 Cut the butter into small pieces in advance, soften it at room temperature, and then whip it

   

2. 2 Add powdered sugar and stir with the whisk head (no need to plug it in), so that the powdered sugar and butter are mixed together, so that the powdered sugar will not fly around during the whipping process. Start the electric whisk at low speed

   

3. 3 After the powdered sugar and butter are mixed, beat at medium speed until the volume increases and the color turns white (this process takes about 2-3 minutes)

   

4. 4 Add the egg liquid in 3 additions, stirring after each addition until the egg liquid is completely combined with the butter

   

5. 5 Sift in low-gluten flour all at once

   

6. 6 Use a spatula to stir and knead into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes

   

7. 7 While it is refrigerated, it is time to make the meringue. Put the egg whites into a container. It must be oil-free and water-free. Add a few drops of lemon juice and beat until thick

   

8. 8 Sift the powdered sugar into the egg whites in three batches, using a whisk each time to mix the powdered sugar and egg whites evenly

   

9. 9 Just beat until the dripping lines are not easily smoothed out

   

10. 10 Divide the adjusted meringue into 2 parts, leaving 1 part white, and add matcha powder to one part (maybe I added too much matcha powder, which was a bit of a failure) and cut a small opening of 2mm at the exit. Do not cut it too big

    

11. 11 Take out the refrigerated and formed biscuit dough, place a piece of oil paper on the chopping board, place the dough on the oil paper, cover it with a layer of plastic wrap, and roll it out to about 3mm--5mm thick. After rolling it out, use a cookie cutter to carve out the shape you like

    

12. 12 Preheat the oven to 180 degrees in advance. Put the prepared biscuits into the baking pan. Leave a little gap between the biscuits to allow them to be heated more evenly and prevent the baked biscuits from sticking together. Then put them in the oven, heat up and down, and keep the middle layer at 180 degrees for 8-12 minutes (or until the biscuits are all colored).

    

13. 13 Let’s start decorating! Take a piece of biscuit and come up with a decorative pattern. After painting, place the biscuit in a ventilated place to dry completely.