橘子蔓越莓橙味曲奇饼干Tangerine cookie with cranberry and orange peel

馅料做法：将所有馅料做法放入锅内，以小火煮至材料软化。离火待冷。放置1-2天后才使用。将它分成18-20份。 Prepare to fill: Place all the filling ingredients into a pot bring to a slow simmer and cook till it resembles a soft paste. Remove from heat and let it cool down. Keep 1-2 days before using for optimum taste. Divide into 18-20 pcs depending on size preferred.

皮料做法：将牛油和糖粉放入Midea搅拌机内拌打至发起。颜色呈淡黄色。加入蛋黄和香草味香精，继续拌打1分钟。Prepare skin: cream butter and icing sugar in Midea stand mixer and beat till it's smooth and fluffy. The Colour should be pale yellow. Add in egg yolk and vanilla extract. Continue to beat for 1 minute.

加入面粉和奶粉，用铲子拌匀成软面团。 Sift in plain flour and milk powder. Good using spatula till formed a dough.

取出2汤匙的面团，加入青色食用色素，拌匀放入挤花袋。 Spoon 2 tablespoons out and add in green food coloring and milk. Stir well and scoop into a piping bag.

在剩余的面团加入橙色食用色素，揉匀，分成18-20粒小面团。 Add orange food coloring into the main dough and mix well. Divide into 18-20 pieces depending on the size of the cookie desired.

面团压平，放入1茶匙的馅料，包好搓圆。取一小部分青色面团做成叶子，顶部插入丁香做成蒂，再用叉子在表面轻轻插洞做成橙皮效果。 Flatten dough and spoon filling in the middle. Fold up and seal. Roll into a round ball and pipe green dough as leaves on top. Poke clove on the top and indent cookie to resemble uneven skin texture.

将饼干放入Midea烤箱以170C以上下火烤20分钟，取出，待凉享用。 Bake in Midea oven at 170’C for 20 minutes at the top and bottom mode. Remove and cool.