Raccoon Cookies – Super Cute

Flavor: Other; Technique: Baking; Time: One hour; Difficulty: Normal.

Steps for making Raccoon Cookies – Super Cute

Prepare the ingredients

Soften and beat the butter, add granulated sugar and powdered sugar, and mix well

Add the egg and mix well

Add the sifted low-gluten flour and mix well

Divide the mixed dough into three parts in a ratio of 1:1:3. Add 3g of cocoa powder to the largest part, leave one part original, and add 5g of cocoa powder to the remaining part and mix well

Wrap the three colored doughs with plastic wrap and set aside. Roll out the largest dough into a dough skin, use a mold to press out the raccoon’s body, put it in the baking tray, and then press out the eyes and belly

Roll out the darkest dough into a dough skin, press out the eyes, fill the pressed eyes on the raccoon, and press out the small hands

Roll out the original dough into a dough skin, press out the belly, and fill it in the belly position

Take a small amount of original and dark dough and knead them into long strips. Cross two strips and roll them into a dough skin. Press out the tail and combine the pressed tail with the raccoon’s body. Use a little original dough to knead small eyeballs and place them on the eyes

Press dried cranberries or almonds onto the small hands, put them in a preheated oven, and bake at 150 degrees Celsius for 25 minutes

The raccoon is particularly proud of holding nuts