Christmas Cookies
by Blu
Sweet cookies to cheer this Christmas time (and/or others occasions) ^^
Ingredients:
- 500gr flour
- 250gr butter
- 200g sugar
- 2 eggs
- ½ packet of yeast (ca 8gr)
- 1 tablespoon of cinnamon powder
- 1 tablespoon of cocoa powder
- ½ vial of lemon flavor (1ml)
or lemon zest
Decorations:
- powdered sugar
- tablespoons of warm water
- food coloring
- colored sprinkles
Method:
Prepare the shortcrust pastry: in a large bowl combine the butter and sugar; then add the eggs, the flour with a pinch of salt and the yeast. Knead the dough until is soft, elastic but not sticky, then divide it into parts as many as the tastes (in this case three) and in each add the ingredient to give different flavor. Make a balls, wrap the pastry in plastic wrap and store in the refrigerator for at least 30 minutes.
Preheat oven 180°C. Roll out the dough on a floured work surface (or between two sheets of baking paper) to about 4-5 mm thick. Use your favorite cookie cutter and cut into difference shapes.
Bake the cookies for 10 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature then glazing the cookies with the icing and decorate as you wish.
Prepare the shortcrust pastry: in a large bowl combine the butter and sugar; then add the eggs, the flour with a pinch of salt and the yeast. Knead the dough until is soft, elastic but not sticky, then divide it into parts as many as the tastes (in this case three) and in each add the ingredient to give different flavor. Make a balls, wrap the pastry in plastic wrap and store in the refrigerator for at least 30 minutes.
Preheat oven 180°C. Roll out the dough on a floured work surface (or between two sheets of baking paper) to about 4-5 mm thick. Use your favorite cookie cutter and cut into difference shapes.
Bake the cookies for 10 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature then glazing the cookies with the icing and decorate as you wish.
Decoration:
put the icing sugar into individual bowls and add food coloring; add additional water, about 1 teaspoon at a time until you’ve reached the consistency you need. It should be thick enough that it does not run off the edge of the cookie, but thin enough that it will flow and fill in all the surface.
When the icing is still wet added sprinkles to decorate.
put the icing sugar into individual bowls and add food coloring; add additional water, about 1 teaspoon at a time until you’ve reached the consistency you need. It should be thick enough that it does not run off the edge of the cookie, but thin enough that it will flow and fill in all the surface.
When the icing is still wet added sprinkles to decorate.