Cookie: 50 grams of butter? 28g of powdered sugar/yolk 1 low gluten flour100g.

Frosting: egg white 20g powdered sugar120g lemon juice.

Practice:

1, cookie section:

Soften butter at room temperature, add powdered sugar and mix well, add 1 egg yolk and mix well, then sift in100g low-gluten flour and mix well and knead into dough.

2. Roll the dough into a disc with a thickness of about 5mm, put it in the refrigerator for freezing 15 minutes, take it out, press it with a gingerbread man biscuit mold, and put it into a baking tray.

3. Preheat the oven 150 degrees and bake for13 ~15 minutes. (The oven temperature can be adjusted according to the actual situation.)

4, icing part:

Add 20g of egg white to the bowl, and then add120g of powdered sugar, and mix evenly first, then beat it with an egg beater at low speed until it is creamy, and then add a small amount of lemon juice, and mix evenly to see the state. When the egg beater is lifted, it can drop smoothly into the basin ~ the lines generated on the surface can also be restored to smoothness and smoothness quickly, and the color can be adjusted in this state. Three colors, white, red and black, are adjusted respectively.