Doraemon 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 one 90g portion of the original color dough, one 45g portion, and two 15g portions, one 10g portion of the red dough, one 120g portion of the blue dough, and three 10g portions.

Knead 45 grams of raw dough into a long strip of about 20 cm, flatten it, and use a bamboo skewer to make a groove in the middle.

Roll the red dough into a 20cm long strip and place it in the groove of the original color noodles to serve as a nose.

Roll two 15g raw dough into 20cm long strips and place them on both sides of the red noodles as eyes.

Roll out 90 grams of plain dough into a 20 cm thick piece.

Place the main body on the slab and wrap both sides of the slab to complete the face.

Knead three portions of 10 grams of blue into 20 cm long strips and fill the gaps around the eyes.

Roll out 120 grams of blue dough into a thick piece with an inner length of 20 cm, and the two long sides are slightly thinner.

Cover the main body with the thick blue sheet and glue it tightly to the main body.

Wrap a long strip of dough with plastic wrap, place it in the freezer of the refrigerator for 30 minutes, then take it out and cut it into 5 mm thick slices.

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

Melt the chocolate over hot water.

Put it into a piping bag and draw an expression on Doraemon.

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