Christmas cookies
Overview
The atmosphere of Christmas is getting stronger and stronger. Seeing the Christmas frosted cookies made by everyone makes my heart and hands itch even more, but when I think of using raw egg whites to make them, I can't accept it. And you also need to use pigments, and I don’t want to buy so much pigments just to make these cookies. I switched to chocolate and used matcha powder and red yeast powder to adjust the color, so it’s not as bright.
Tags
Ingredients
Steps
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Melt the butter in water, then cool it down until it just solidifies. Pour in all the fine sugar and salt and beat until the butter becomes lighter in color and larger in volume.
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Beat the eggs and add them to the butter paste in 5-6 batches, stirring evenly after each addition before adding the next one.
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Sift in the low-gluten flour and milk powder, and use your hands to form a ball.
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Spread a layer of plastic wrap on the countertop, place the dough on the plastic wrap, cover with another layer of plastic wrap, and slowly roll the dough into a sheet about 5mm thick. (There is no need to refrigerate in the current weather. You can use it directly after rolling it out. If the temperature is high, you still need to refrigerate it for about half an hour or freeze it for 5-10 minutes)
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Cut out biscuits with cookie cutters and place on baking sheet. Preheat the oven to 170 degrees, upper and lower heat, middle layer, and bake for about 18 minutes. Be observant.
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Divide the white chocolate evenly into three parts, one part plain, one part added with a little matcha powder, one part added with a little red yeast powder, put the piping bag into hot water of about 45 degrees, melt the chocolate, and mix the matcha powder, red yeast powder and chocolate evenly.
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After the cookies have cooled, cut a small (about 2mm) opening in the piping bag filled with chocolate and pipe out your favorite pattern on the cookies.
