Winter Elf---Fondant Snowflake Cookies

Overview

In the season of falling snow, I leave a snowflake for you. Put it in the box of dreams, praying for the next reincarnation, another snowfall...

The butter is softened at room temperature and then whipped until the color becomes lighter and the volume becomes creamy.
Add powdered sugar and salt to the whipped butter and mix well.
Add egg mixture in portions and mix well.
Sift in the low-gluten flour and squeeze the dough from the inside out to fully mix the ingredients; form into a dough, wrap in plastic wrap, and refrigerate for 1 hour.
Take out the refrigerated dough, roll it into an even sheet, and cut and shape it with a stainless steel snowflake cookie cutter.
Transfer the cookie dough to the baking sheet and let rest for 20 minutes.
Preheat the oven to 160°C, bake for 12-15 minutes and cool down.
Take an appropriate amount of fondant paste and roll it into a thin sheet, then use a stainless steel mold to make the outline of the snowflake.
Remove the pressing handle of the spring snowflake mold and use a pattern stamp to emboss the texture of the snowflake.
Apply an appropriate amount of frosting sugar on the biscuit base, and stick the fondant snowflakes on top.
Apply a little frosting sugar to the silver beads and fix it in the center of the fondant biscuits.