Christmas is full of rituals|Christmas-themed cookies

Cooking Instructions

1. Cut the butter into small pieces to soften (the weather is relatively cool, and it is not easy to soften at room temperature...). Can be heated in the microwave for 15~20 seconds)

   

2. As shown in the figure, if there is a significant depression when pressed with the index finger, it means that the softening is in place

   

3. Whip with an electric whisk until it swells and fades in color

   

4. Add powdered sugar

   

5. Continue beating with an electric whisk until the powdered sugar and butter are all combined

   

6. 110g of whipping cream is added in three parts, each time you must beat with an electric whisk until it is completely fused with the butter before adding the next one

   

7. Sift and add cake flour and cornstarch

   

8. Mix well with a spatula

   

9. Divide into quarters, each serving is about 145g of batter

   

10. Three of them are made with matcha powder, red yeast rice powder, cocoa powder, and one serving of plain batter to make Vienna cookies

    

11. Mix well with a spatula for each portion of batter

    

12. Cold butter is easier to harden at room temperature, so if you find it difficult to stir, you can put it in the microwave for a few seconds before continuing to stir

    

13. Put the four flavors of batter into the piping bag, before putting it into the piping bag, I chose the piping nozzle for the decoration of the four batters, I took the small eight-tooth and six-tooth piping nozzles, and cut a small opening below to expose the piping nozzle

    

14. Let's make Christmas tree cookies first, squeeze the trunk on a tarpaulin with cocoa batter, leave a certain distance between the trunk, and squeeze the tree later

    

15. Then use matcha-flavored batter and draw a "Z" shape to squeeze the Christmas tree , preheat the oven at 160 degrees for 5 minutes, and bake in the oven at 160 degrees for 18 minutes

    

16. Make a cocoa wreath cookie while it's baking, and squeeze a circle of cocoa batter by drawing a circle on the oiled paper

    

17. Completed

    

18. At this time, the Christmas tree cookies are also baked, put the cocoa wreath cookies in the oven and bake them for 18 minutes at the same 160 degrees

    

19. At this time, to squeeze Christmas Little Red Riding Hood, you need to use red yeast flour batter and original batter here, first squeeze three red cookie batter vertically, then squeeze three diagonally on top, and finally squeeze the original batter on the top to decorate the hat balls, and I used the remaining cocoa batter to squeeze the Vienna cookies (of course, the cookie style here can be DIY casually, it does not need to be exactly the same as me), and it was sent to the oven to bake at 160 degrees for 18 minutes

    

20. While it's time to bake, let's prepare the chocolate hearts in the cocoa lei cookies and mix 20g of chocolate coins with whipping cream

    

21. Stir well in the heat, put it into the piping bag, there is no need to put the piping nozzle in the piping bag, and cut a small hole directly under the piping bag

    

22. Wait for the cocoa wreath cookies to cool completely, fill them in the empty space in the middle, and put them in the refrigerator for 20 minutes

    

23. At this time, Little Red Riding Hood and Vienna cookies were also baked

    

24. For the rest of the batter, let's make an original Wiener cookie and a few Little Red Riding Hoods, and bake in the oven at 160 degrees for 18 minutes

    

25. I bought a few Christmas cookie tin boxes with Jiugong Geto on the Internet and began to pack them according to my preferences

    

26. Packing ~ full of Christmas ritual sense