Big White Cookies

Cut the butter into small pieces, put it in a large bowl, soften it at room temperature, sift in the sugar, and knead evenly.

Sift in the flour, add the egg whites and vanilla extract.

Knead into a smooth dough. It will feel a little dry at first. Once the butter and flour are fully mixed, you can knead it into a ball.

Divide the dough into three 45g portions and one 205g portion.

Take 45 grams of dough, add cocoa powder, knead evenly and divide it into three parts.

Knead all the dough into strips of about 15 cm.

Flatten one 45g original color noodle and gently roll the surface flat with a rolling pin. Take another cocoa noodle and flatten it, roll it into thin slices and place it on the flattened original color noodle as the main body.

Glue the other two cocoa noodles to both sides of the main body to make eyes.

Flatten the remaining 45 grams of raw noodles and place it between the eyes, pressing lightly to ensure that the gap between the eyes is filled.

Wrap the remaining original-colored dough evenly around the outside of the main body, wrap in plastic wrap and place in the refrigerator.

Take it out after half an hour and cut into slices of about 5 mm. It is not advisable to freeze it for too long, otherwise it will break easily when cut.

Preheat the oven to 140 degrees and bake for about 10 minutes.

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