Two Kinds of Cookies from One Dough

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Detailed Steps for Making Two Kinds of Cookies from One Dough

Prepare the main ingredients: butter: 60g, powdered sugar: 40g, egg white: 25g (I used the amount of one egg), low-gluten flour: 150g, baking powder: 1/4 teaspoon, corn flour: 10g (this is not corn starch, it is cornmeal, also called stick noodles).

Prepare the accessories: for the Ruyi cookies: mix 8g of black sesame powder and 8g of powdered sugar evenly.

Beat the butter and add the powdered sugar in several portions, beating well before adding the next portion.

Add the egg liquid in several portions and stir well.

Sift in the flour (my cornmeal is a bit coarse and can’t be sifted, so I just put it in).

Knead into a dough, divide into two portions, one for Ruyi cookies and one for windmill cookies. Refrigerate for 30 minutes to relax the dough.

Steps for Ruyi cookies: roll the dough into a rectangle (you can use a plastic bag to roll it straight), and evenly sprinkle black sesame powdered sugar on it.

Press firmly with your hands (there is some leftover).

Roll from one side to the middle, then roll the other side to the middle (I didn’t do this step well, the flour was very loose and thick, and it kept leaking from both sides).

Wrap in plastic wrap and refrigerate for 30 minutes.

Steps for windmill cookies: divide the dough into two portions.

Add matcha powder to one portion. I cut the matcha powder into the dough with a spatula.

The dough is very dry, so wet your hands and shape the dough into a ball.

Roll both doughs into rectangles, overlap the two pieces and roll them up, refrigerate for 30 minutes.

Roll the windmill cookies fewer times, it looks better if you roll them more.

Bake at 160 degrees for 20 minutes, and the finished product is ready.