Super cute Santa hat cookies It's super simple ❗ without a mold

Cooking Instructions

1. Prepare all the ingredients, turn on the oven function in advance to preheat it to 150 degrees, soften the butter so much that you can easily poke holes with your hands, sieve the low powder in advance, and beat the butter on low speed with a whisk for a few seconds.

   

2. Add salt and powdered sugar, press and mix well with a spatula (to prevent the powdered sugar from splashing out when the whisk beats), beat the butter with a whisk at low speed until the color is white and fluffy

   

3. Add the whipping cream in 4 to 5 divided portions

   

4. Each time you add whipping cream, mix the butter and cream well before adding the next cream. (Use room temperature cream for whipping cream) and stir the butter until it is smooth and fluffy.

   

5. Pour in the mixed sifted powder

   

6. Stir evenly without dry powder, and then whip a few times with a whisk, the batter is delicate and smooth.

   

7. Take out 260 grams of the original batter and add 6 grams of red velvet essence to the remaining batter.

   

8. Stir to combine

   

9. Fill the piping with a 6-tooth nozzle and cut a small mouth to leak out the flower teeth, and put in the red dough.

   

10. First squeeze the middle one vertically, and then squeeze the two sides, with the top tip and the bottom wide, to squeeze out the hat shape.

    

11. Squeeze the dough with the original color. (I use No. 21 flower spout in the primary color)

    

12. Put it in the preheated oven and bake it at 150 degrees for about 20 minutes

    

13. After a few minutes to observe the coloring effect, the coloring is satisfactory and ready to bake.

    

14. It's baked, and the pattern is particularly clear and three-dimensional.

    

15. After the biscuits are cool, they should be sealed and stored in time, so that they will still be crispy for a month.