Cookie Christmas Tree

Ingredients

　　Low-gluten flour All-purpose flour 240g

Egg liquid 30g

Powdered sugar 80g

Unsalted butter Salt 1/2 spoon 160g

Vanilla extract 12 small spoons 1/2 spoon

Cookies

　　Instructions for making dry Christmas tree cookies 1. Soften unsalted butter at room temperature, mix low-gluten flour and salt, sift them together, then sieve the powdered sugar.

2. Use an electric mixer to beat the softened unsalted butter on a low speed until soft, then add the sieved powdered sugar and continue beating on a low speed until well combined.

3. Add beaten egg liquid and mix thoroughly.

4. Add vanilla extract and mix well.

(I used liquid natural vanilla extract)5. Mix sifted low-gluten flour and salt with the mixture, stirring to form a dough. Divide it into two portions, wrap each in plastic film, and refrigerate for half an hour.

6. Take out the chilled dough from the refrigerator, lightly dust the countertop with

high-gluten flour , place the dough on it, and roll it into a thin sheet about 0.3CM thick. 7. Use a star-shaped cutter to cut out cookies of varying sizes,

cookies patties, transfer them onto a baking tray lined with parchment paper. 8.

Oven Preheat the oven to 180 degrees Celsius, bake in the middle rack for about 10 minutes. Keep an eye on the browning of the cookies; they are done when the edges are golden brown.9. After removing from the oven and allowing the cookies to cool completely, stack them starting with the larger ones, and use

powdered sugar glue between each pair. Use egg white sugar glue to stick decorative beads on the corners of the stars. Attach the smallest cookie upright at the topmost point.

Tips

Sugar glaze for egg whites:

Ingredients:

Powdered sugar 75g

Egg white 10g

　　Lemon juice one spoon 2. Sift powdered sugar, gradually add to the egg white while stirring until a thick paste forms.

3. Gradually add lemon juice, stir until you achieve a consistency similar to silk ribbons that can be easily run down.

4. Place the prepared glaze in a piping bag and cut off a small opening for use.

Egg white sugar glaze is typically used for ginger cookies and other cookie types.

Do not make too much at once, it dries out over time. It’s best to prepare as needed.

If you have leftovers and want to store them, seal the piping bag properly; if the glaze hardens in the tip of the bag, gently separate it with your finger before continuing to use it.Only a small amount is required for this recipe, so try to make only what’s needed. Pao Wu, cookie paste. Don't make too much at once; it will dry out. It's best to use it right away. If you don't use all of it, seal and store it properly. When using it next time, you might find the meringue frosting has hardened in the piping bag. Gently separate with your finger, then use the unfixed part to pipe. Only a little bit of meringue frosting is needed here, so try to make as little as possible.