How to make postcard cookies

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make postcard cookies.

1.1 Add powdered sugar, mix well and then add salt.

2.2 Use the paddle head of a food processor to stir the softened butter in the bowl until the butter becomes creamy. There’s no way. With such a large amount, I’m afraid my ACA won’t be able to handle it without a food processor. If you are making a smaller amount, you can use an electric whisk.

3.12 Pour the egg liquid and condensed milk in batches and mix well.

4.21 The whipped butter is very fluffy and white in color. The color of this photo of mine is very distorted. It should be whitish, but it still looks very yellow. I would like to emphasize that the color of the butter at this time is whitish!

5. If you are making a small amount, just sift in the low flour and mix well. I first divided the low flour into two portions of 150g and one portion of 200g. Add matcha powder and cocoa powder to each of the two 150g portions and mix well.

6. Divide the whipped butter into two portions of about 135g and one portion of about 170g, and put them into two portions of 150g flour and one portion of 200g flour respectively.

7. Mix them separately to make one original color dough, one matcha color dough and one cocoa color dough. Note: Depending on the weather, the state of the dough after mixing will be different. If it is summer and the dough is softer, flatten the dough slightly, cover it with plastic wrap, and refrigerate it for more than an hour. If it is winter, the dough will be hard after mixing, so you can skip this step.

8. Place the dough on a work surface sprinkled with dry powder, and gently knead it with your hands until it is soft enough to be shaped. Roll it into a cylindrical shape, then flatten it into a flat rectangle. When it is 1 times larger than the original dough, rotate it 90 degrees, observe the state of the dough, and lightly sprinkle it with dry powder if necessary, and use a rolling pin to roll it into a square. Do not rotate it just once, but rotate it 90 degrees several times, spread it out slowly, brush off the excess powder with a brush, cover it with plastic wrap, and refrigerate for at least 1 hour. Note: Be sure to roll the dough according to this description, otherwise the dough will easily crack due to its poor ductility.

9. Place the mold on the refrigerated dough and press one piece at a time using your palm to apply vertical force. Knead the molded dough into a new ball (secondary dough), repeat the refrigeration and kneading steps, and then mold it again.

10. Place the pressed cookie dough on a baking tray lined with greaseproof paper. This is what one of the baking trays of cookies looks like. I was not very skilled at pressing the letters at the beginning, so I had to repeat it many times. Put them in a preheated oven at 170 degrees and bake for 10 to 15 minutes (please adjust the time according to the actual situation, I baked each tray for 10 to 11 minutes) until the bottom of the cookies turn golden brown. Once baking is complete, remove from heat and let cool completely on a cooling rack.

Healthy and nutritious food starts with cooking, so you must have learned how to make the postcard cookies that I shared with you today. Then try it yourself and let the delicious food appear on your dining table.