Flour (Weak flour) 200g Unsalted butter 100g Powdered sugar 100g Eggs 2 Vanilla oil (or vanilla essence) Small amount Toppings Candied cherries and angelica - Cocoa-flavored batter - Cocoa-flavored batter Flour (Weak flour) 160g Cocoa powder 40g Unsalted butter 100g Powdered sugar 100g Eggs 2 ※Follow the same procedure for the cocoa-flavored batter except that the cocoa powder is first combined with the flour and then sifted.

１Soften the butter. ２Sift the flour. ３Preheat an oven to 180oC.

■Making the batter １In a bowl, stir the butter well using a whisk until creamy. ２Add the powdered sugar to 1 and mix well. ３Beat the eggs well and stir in gradually to 2, and add a few drops of vanilla oil. ４Add the sifted flour to 3 and turn the batter over from the bottom several times using a rubber spatula to roughly mix all the ingredients together. ■Baking ５Attach a star-shaped tip to a pastry bag and place the batter inside. (If the batter is too soft, place it in a refrigerator for a while before using.) ６Cover the baking pan with an oven sheet. Over the sheet, squeeze out the batter in shapes you like, leaving enough space between them. Cut the candied cherries and angelica into smaller pieces and use them for toppings. ７Place the baking pan on the low rack of a preheated oven and bake the cookies for 12 - 13 minutes. Place the cookies on a wire rack to allow them to cool.

・When squeezing out the batter from a pastry bag, you should not be too careful and slow. If you squeeze it out vigorously, you will be able to form more beautiful shapes. ・Sometimes air gets in a pastry bag with the batter. Squeeze the bag as a trial to remove any air before actually squeezing out the batter onto an oven sheet.