Main Ingredients:
Low-gluten flour: 250g; Honey: 30g; Eggs: 50g.
Additional Ingredients:
Powdered sugar: 220g; Butter: 50g; Egg white: 30g; Lemon juice: 2ML; Green food coloring: 1 drop; Red food coloring: 1 drop; Yellow food coloring: 1 drop; Orange food coloring: 1 drop.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Christmas Cookies Cooking Steps
First, print the cookie pattern on parchment paper.
Then transfer it onto cardstock and cut it out.
Add powdered sugar to softened butter.
Beat until the butter turns pale and fluffy, then gradually add the egg mixture.
Stir well and then add the honey.
Stir well again.
Sift in the low-gluten flour.
Knead into a smooth dough.
Roll out the dough with a rolling pin. Place the cookie paper template on the dough and cut out the shapes with a small knife.
Repeat the process with the rest of the cookie templates.
Carefully transfer them to a baking sheet.
Preheat the oven to 160 degrees, bake on the middle rack for 15 minutes with both top and bottom heat.
Let them cool after baking.
Icing Ingredients: 30g egg white, 220g powdered sugar, 2ml lemon juice. Add one-third of the powdered sugar to the egg white.
Whip until stiff peaks form, gradually adding the powdered sugar to adjust the thickness of the icing.
Divide the icing into 5 portions, leave one white and mix the others with food coloring, then transfer to piping bags.
Use the icing to draw your desired patterns on the cookies.
Once all decorations are done, let the icing dry completely before storing in an airtight container.
