Piggy Cookies

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Step-by-Step Guide to Making Piggy Cookies

Prepare all the necessary ingredients.

Soften the butter by cutting it into chunks and pressing lightly with your fingers, then add powdered sugar.

Beat the mixture evenly with an electric mixer.

Add the egg liquid in three separate additions, beating well after each addition.

Ensure each addition of egg liquid is well incorporated before adding the next.

Sift in the cake flour.

Mix with a spatula first, then knead the dough by hand into a ball.

Take the remaining dough from the edges of the mold, knead it into a small ball, flatten it, and knead in 1g of red yeast rice powder.

Place a layer of plastic wrap on a silicone mat, roll out the original dough into a thin sheet about 3mm thick, use an oval-shaped cookie cutter to cut out shapes, then transfer the cookie dough pieces to a baking sheet using a spatula.

Roll out the red dough into a thin sheet, cut into small triangles for piggy ears, and small rectangles for the pig’s nose. Trim the corners of the rectangle to make it oval-shaped.

Repeat the process with 15g of dough, knead in food coloring, roll out, and make piggy ears and nose.

Attach the pig’s ears and nose, use a toothpick to attach black sesame seeds as eyes, and use a pointed chopstick or skewer to make nostrils.

Place in a preheated oven at 165°C (329°F) top heat and 160°C (320°F) bottom heat, bake for about 15 minutes until golden brown. Keep an eye on them to avoid over-baking.

Your adorable piggy cookies are now ready!

Finished product.

Finished product.

Finished product.