STEP 1/11
Whip the butter in a bowl.
STEP 2/11
Add sifted sugar to 1 and whip, then add vanilla extract and beaten eggs and whip.
STEP 3/11
Add sifted flour, almond powder, and baking powder to 2.
STEP 4/11
When mixed to a certain extent without powder, combine with your hands.
STEP 5/11
Measure 50g and 30g of the lumped dough, then add red pigment to the 50g dough and green pigment to the 30g dough.
STEP 6/11
Make the dough round except for 50g and 30g using paper foil, cover the red dough with paper foil and roll it thinly with a rolling pin, and make the green dough into a slightly energized triangle.
Rest regular dough in the freezer for 1 hour and red green dough in the refrigerator for 1 hour.
STEP 7/11
Use a knife to dig the rest of the regular dough in a triangular shape with both sides upside down.
STEP 8/11
Cover regular dough with thin red dough.
STEP 9/11
Stick the green dough over the red dough.
STEP 10/11
Cut it into 1.5cm thick pieces with a knife and plant chocolate chips
STEP 11/11
Bake in an oven preheated to 170 for 15-20 minutes to complete a very pretty apple-shaped cookie
1) If it's hard to shape it, look at the completed picture and shape it^^
2) If you don't have vanilla extract, you can use a product with vanilla oil or other vanilla flavor. (If you don't have it, you don't need to add it.)
3) When adding food coloring, look at the color and add little by little.