Zero color Christmas frosting cookies

1. Weigh, sieve, and mix all powders in the main and auxiliary materials (except for those marked with icing sugar).

Put crushed brown sugar cubes into 2.30g of water and microwave heat to dissolve the sugar.

3. Butter also dissolves into a liquid state.

4. Pour brown sugar water, butter, and honey into the flour, and then add 25 grams of whole egg mixture (the remaining egg mixture may be added depending on the dryness or wetness of the dough).

5. First, use a scraper to cut and mix the dough, then mix it with your hands to form a dough. Cut 2-3 pieces and wrap them in plastic wrap. Wake up for about 1 hour. (If it's hot, put it in the refrigerator for refrigeration)

6. Roll it into a pancake skin of about 0.5 cm, and I use a dough press to press it.

7. Use your favorite cookie mold to press out the shape of the cookie and remove any excess dough. Knead the dough scraps into a ball and continue rolling them into dough and cutting them into molds. Place oiled paper or cloth on the baking tray, and transfer the cookie crumbs onto the baking tray. Preheat the oven at 170 ℃ for 15 minutes on the upper and middle layers. For those with hot air function, turn on the hot air. Bake until the edges turn slightly yellow. The freshly baked cookies will be a bit soft, they will be fine after cooling. If it's still soft after being cold, you can return it to the oven and grill for a few more minutes.

Mix 8.20 grams of egg white by hand, add powdered sugar in portions, and stir well with a scraper. The frosting used for hooking lines should be thicker, and the lines should disappear after about 20 seconds when the frosting is lifted and dripped; The colored frosting should be thinner, and the patterns will disappear in about 8 seconds.

9. Divide the mixed frosting into several portions as needed, add different colored powders, stir evenly, dilute with lemon juice, and pack in a flower bag. I only have 2 color powders (matcha, cocoa powder), pink is directly diluted with dragon juice to make the frosting.

10. Use scissors to make a small cut at the tip of the piping bag. First, use hook line icing sugar to mark the outline in a circle. After it dries, use colored icing sugar to fill in the color. After drying, use hooked icing sugar to draw patterns. You can adjust the shape of the frosting with a toothpick.