Christmas Cookies

1. Remove the salt free butter from the refrigerator in advance and let it soften at room temperature until a hole immediately appears when poked with a finger;

2. Gently beat the softened butter with an electric mixer;

3. Add the sifted powdered sugar to the butter;

4. First, use a scraper to stir a few times, and then use an electric mixer to beat the butter at low speed until it becomes fluffy. If you don't use a scraper to stir and mix directly, the powdered sugar will easily splash everywhere;

5. Add the egg mixture in two portions and use an egg beater to stir at low speed until evenly mixed. After each addition, stir until completely mixed before adding again. This can effectively prevent oil-water separation, that is, the situation where butter and egg mixture cannot completely blend together;

6. Add the sifted low gluten flour to the whipped butter;

7. Use a scraper to stir until there is no dry powder, and then press it into a ball;

8. Take half of the dough and place it on a large plastic bag, then cover it with another large plastic bag. Use a rolling pin to gently roll the dough into a thickness of about 3 millimeters, and freeze it in the refrigerator for about half an hour. The remaining half of the dough is also rolled out using the same method and frozen in the refrigerator. The frozen dough has a certain hardness, making it convenient to print various shapes with molds;

9. Take out the frozen dough from the refrigerator and use a cookie mold to print the cookie shape. The cookie mold can be dipped in a small amount of dry powder for easy demolding. The remaining edge skin can be re rolled into dough, and the biscuit shape can be printed using a mold. If the dough is too soft, it can be frozen in the refrigerator until it becomes hard;

10. Various shapes of biscuit blanks;

11. Place the prepared cookie blanks in a baking tray lined with tin foil or oilcloth, leaving a small gap in front of each cookie when placing them;

12. Place two baking trays containing biscuit blanks on the top and bottom of the oven, respectively. Choose air baking mode, set the temperature to 170 degrees Celsius, and wait for 25 minutes. 5 minutes before baking, pay attention to the color status of the surface of the cookies. If the edges of the cookies turn golden and there is a little white in the middle, stop baking. After turning off the power, continue to stew in the oven for 3-5 minutes before baking. This way, the color of the baked cookies will be more uniform. Take out the baking tray and place the cookies on the baking net to cool down;

After the cookies have cooled, use a toothpick to dip a small amount of honey water on the cookies, then sprinkle with rainbow sugar to let the brown sugar stick to the honey water. Honey water is made by mixing honey with cold boiled water, with a ratio of 2:1 between honey and boiled water.