Easy and Adorable Piped Cookies

Directions

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   I edited https://cookpad.com/en/recipes/146763-crispy-cut-out-cookies-that-you-can-cut-right-away for this recipe.
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   Using that recipe you can make easy molded cookies.
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   Take a look.
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   Microwave the butter for 10 seconds.
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   The butter should melt, but not be too hot.
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   Preheat your oven or toaster oven to 180C.
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   Add the cold milk, sugar, and vanilla essence to the butter, and stir them together.
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   Divide the mixture equally into two bowls, and add the food colouring into one of the bowls.
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   Mix 45g of the flour (or flour mixture) into each bowl.
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    60 g of cake flour, and 40 g of katakuriko will result in crisp and delicious cookies that are light.
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    Prepare a pastry bag so the end is wide open.
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    Put in the two colors of batter so they sit side by side in the bag.
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    It is okay if they mix a little.
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    If you have trouble getting the batter into the bag so it looks nice, try arranging the batter on a piece of plastic wrap.
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    Roll the wrap around the batter and press the two colors together, but don't seal the ends of the plastic wrap.
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    Now you can easily place the wrapped batter into the pastry bag.
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    There is also the added benefit of not getting your pastry bag all dirty.
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    Using a star tip, pipe out the dough into a spiral shape.
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    Make sure the oven is preheated to 180C (356 Fahrenheit).
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    You might want to decorate the center of the cookies with silver dragees, or other cute, edible decorations.
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    Bake the cookies at 180C (356 Fahrenheit) for 13-15 minutes, until they are done.
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    If you use a toaster oven they will brown more, but you can cook them at the highest setting for 10 minutes.
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    I usedto make cookies for the Girl's Day Festival.The Japanese flavour is so yummy, and the cookies are easy to make.
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    I made slightly more decorative cookies using.
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    I recommend trying this.
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    Some people have trouble piping out the roses, so here I will show you my method.
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    I bought both of these tips at the 100 yen store ($1).
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    I recommend using the pink tip, as the shape of the notches provides a sharper and cleaner shape.
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    Start from the middle and pipe the dough in a spiral shape outward.
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    I recommend weighing down your parchment paper so it doesn't move while you are piping.
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    Squeeze out the dough, holding the piping bag about 1cm from the parchment paper.
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    Once you have spiraled around once and are slightly past your starting point, stop squeezing and pull the bag away to break off the dough.
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    If the end of the dough sticks out use a finger to gently pat it into place.
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    If you squeeze too hard while finishing the spiral it may come out looking like this.
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    Gently pull the bag away to break the dough~
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    I recommend smoothing the end of the dough.
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    Since the dough is difficult to break, the end is cleaner if you gently pull the bag away.