Christmas Attraction Snack - Stump Cookies

Every year, I make a Christmas pastry, and this year I want to be able to leave it for a longer time. I used some recipes on the Internet and made slight modifications.

Ingredients

Butter 150 gram

Eggliquid 75 gram

Powderedsugar 90 gram

Lowglutenflour 300 gram

Cocoapowder 10 gram

Lowglutenflour2 10 gram

Cooking Instructions

Prepare all the materials.
Soften the butter and add powdered sugar and sift.
Mix the powdered sugar and butter by hand and mix well.
Add the egg mixture and beat with a whisk until fluffy.
Sift and add with low powder.
Knead into a ball.
Divide into halves.
One adds 10 grams of cocoa powder, and the other adds 10 grams of low powder (the picture forgot to take a picture).
Knead well and divide each into two balls.
Fold it into 24cm length with baking paper.
Fold it into a width of 20cm with baking paper.
After putting in the dough, roll it out, which is the cocoa dough part.
Plain dough part.
Roll out into quarters and freeze for 10 minutes.
Put the cocoa dough down and put the original dough on top.
Combine the cocoa dough with the plain dough and roll it out slightly.
Rolled.
Cut to 1.5cm width.
Press the pattern into a stump pattern on the side and refrigerate for 30 minutes.
Preheat the oven and bake at 175 degrees for 25 minutes, crispy when cooled.
Christmas Eve Plating should be a scene.