STEP 1/11
[Plain dough / Cocoa dough]
Gently dissolve salt-free butter, add sugar powder, and mix with a hand whisk.
STEP 2/11
When the sugar powder is completely mixed, add eggs and vanilla extract and mix.
STEP 3/11
Sift together the flour and baking powder and mix with a rubber spatula. Add soft flour, cocoa powder, and baking powder to the cocoa dough and mix them together.
STEP 4/11
Place the cocoa dough in a zipper bag, push it to a thickness of 3mm, and rest in the freezer for more than 10 minutes.
STEP 5/11
Plain dough is made in a square shape of 1.5 cm in diameter x 10 cm in length, 3 cm in width x 4 cm in length x 10 cm in length.
STEP 6/11
Cut the cylinder in half, attach it to both ends of the square, and wrap the surface with cocoa dough.
STEP 7/11
Cover it with plastic wrap and harden it in the freezer for about 10 minutes.
STEP 8/11
Cut the cookie dough into 5mm thick pieces with a knife, bake it in a 170-degree oven for about 10 minutes, and cool it completely in a cooling net.
STEP 9/11
[Icing] Mix sugar powder, egg whites, and lemon juice in a bowl.
STEP 10/11
Add hot water little by little, adjust the desired concentration, and add edible pigments to make the desired color.
STEP 11/11
Decorate baked cookies with icing to complete.