PURPOSE: A manufacturing method of eastern prickly pear cookies is provided to manufacture eastern prickly pear cookies with abundant dietary fibers, flavonoid and calcium component without using a leavening agent or an emulsifier. CONSTITUTION: Milk butter is whipped with a bubbler for 3-5 minutes. After raw sugar is added to the whipped milk butter by splitting into 2-3 times, eggs are added by splitting into 2-3 times to produce whipped cream (130). Rice flour, potato starch and eastern prickly pear powder are mixed with the cream. The mixed material is hermetically sealed and kept at 3-5deg.C for 12-29 minutes (140). The mixed dry material is molded into a cylindrical shape and surrounded with a piece of parchment paper after 5 g of eastern prickly pear powder is coated on the outside of the cylindrical molded material (150). The mixed material shaped into a cylindrical shape is stored at -20deg.C for 1-2 hours (160). The cylindrical kneading after freezing is cut to become 0.6-0.8 cm, and panned on a steel plate (170). The panned kneading is baked in an oven pre-heated to 190deg.C for 8-10 minutes (180). The baked cookies are cooled at a room temperature and packed (190). [Reference numerals] (110) Natural vinegar processing step； (120) Raw material preparation and pretreatment step； (130) Cream production step； (140) Dry material mixing step； (150) Molding step； (160) Freezing step； (170) Cutting step； (180) Baking step； (190) Cooling and packing step본 발명은 팽창제 및 유화제를 사용하지 않을 뿐만 아니라 식이섬유, 플라보노이드 및 칼슘 성분이 풍부한 천년초 쿠키 및 천년초 쿠키를 제조하는 방법을 제공하는 것에 있다. 상기 천년초 쿠키는, 쌀가루 35.96중량부, 감자전분 4.49중량부, 천년초 분말 4.49중량부, 우유버터 22.47중량부, 원당 20.22중량부 및 계란 12.36중량부를 포함한다. 상기 천년초 쿠키 제조방법은, 쌀가루 35.96중량부, 감자전분 4.49중량부, 천년초 분말 4.49중량부, 우유버터 22.47중량부, 원당 20.22중량부 및 계란 12.36중량부를 포함하는 천년초 쿠키의 제조방법이며, 크림생성단계, 건조재료 혼합단계 및 성형단계를 구비한다.
