Butterfly Cookies

For the butterfly cookies, place sugar and flour on a large work surface and dice butter and spread on top.

The butter should be very soft, it is best to put it out of the refrigerator a few hours before processing.

Beat an egg in the middle and knead until the dough is firm and homogeneous. Leave the dough to chill in the refrigerator for at least half an hour.

Knead the dough again and dust the work surface with flour. Now roll out to about 0.5 cm and cut out cookies.

Place the cookies on a baking tray with baking paper and bake for about 8-10 minutes until light yellow/gold. (at 180°C) Let the cookies cool down well.

Sift powdered sugar and squeeze lemon. Mix the two together until the mixture has a viscous, but not runny consistency.

Color the mixture with food coloring to a soft pink. Fill the mass into a freezer bag and cut a small hole in it.

Now use it to pipe the wings of the butterfly. When all cookies are decorated with the wings, color the rest of the mass darker and spray the body of the butterfly with it and decorate the wings with a few dots.

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