Christmas Printed Cookies

Name: Christmas Printed Cookies
Ingredients: 150g Butter; 40g Icing sugar; 120g Condensed milk; 2 Egg yolks; appropriate amount Meiji matcha powder; appropriate amount Valrhona cocoa powder; appropriate amount Sugarflair edible red coloring powder; 380g Cake flour (low-gluten flour)

In past years, Christmas Eve and Christmas were all about apples of every size and in every kind of packaging. This year I’ve prepared beautiful and delicious Christmas printed cookies for my dear ones. Both grown‑ups and kids absolutely love them~

Ingredients

Butter150g

Icing sugar40g

Condensed milk120g

Egg yolks2

Meiji matcha powderappropriate amount

Valrhona cocoa powderappropriate amount

Sugarflair edible red coloring powderappropriate amount

Cake flour (low-gluten flour)380g

Steps

Cut the butter into small pieces, let it soften, then beat together with the icing sugar until smooth and fluffy.

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Add the condensed milk in several additions, beating well each time, then add the egg yolks and mix until just combined. Be careful not to overmix.

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Sift in the cake flour and gently fold by hand until just combined and no dry flour remains.

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Divide the finished dough into 4 portions, place them in airtight containers, and refrigerate for 60 minutes to firm up (dividing into 4 portions makes it easier to roll out later).

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Roll the dough out with a rolling pin to a thickness of about 3 mm. Place the patterned stamp on the dough. Use a (clean) paintbrush to lightly dab cocoa powder, matcha powder, and coloring powder into the open areas of the stamp. When picking up powder, follow the principle of a little at a time, but applied multiple times.

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After brushing, gently remove the stamp and use a cookie cutter to cut out the shapes, then carefully transfer them to a nonstick baking tray.

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Preheat the oven to 150b0C. Bake in the middle rack with upper and lower heat for about 15–20 minutes. Do not let the color become too dark.

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Finished cookies.

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Cooking Tips

1. When rolling out the dough, you can place a layer of plastic wrap on top to prevent sticking. Take out only one piece of dough at a time from the fridge; if it becomes too soft and doesn’t hold its shape well, chill it again. 2. Do not pick up too much cocoa, matcha, or red powder at once, or the colors will easily smear when you handle the cookies. If the layer of powder is too thick, hold the cookie away from the work surface and gently blow off the excess in another direction. If the cookie surface becomes uneven after transferring to the baking tray because it is too soft, you can lightly press it flat through a piece of parchment or other paper. Do not touch it directly with your hands to avoid smearing, as the powder flies easily. After finishing one sheet of dough, be sure to wipe your hands, the work surface, and the rolling pin clean before working on the next piece, to avoid color transfer. 3. After about 12 minutes of baking, it’s best to stay by the oven and watch so they don’t brown too much. The beauty of these cookies depends largely on the sharp contrast of colors.