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Christmas Cookie Kick Off and Happy Friday

To start the christmas cookie season is a highlight in our family life! We all love to bake together, and it is a good tradition to start the week after Luis birthday, so in the second week of November. We want to have a good range of different cookies at the end of the month to start eating them on 1st advent.

christmas cookiesWhen I was kid, I can clearly remember sitting in my grandmas kitchen, right next to the fire oven and watching her baking “Gutzel”. When I close my eyes I can almost smell the most delicious mixture between fire wood, melted chocolate and fresh baked cookies. Mmh. So the passion for good christmas cookies comes from my grandmother and so are most of my cookie cutters. I love them. And my kids do too. So hopefully you will see a little series of our making of the cookies this year…

When we woke up yesterday, there was a tiny little bit of snow on the cars, and my boys went almost crazy about it. They can’t wait to play in the snow and they want to do everything they can to let it snow. So we started with snowflake cookies, to show the sky what we desire….snowflakesnowflake cookieI will post the recipe later on… Have a happy friday!

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Snowflake cookies

  • Author: Tina
  • Prep Time: 70 mins
  • Cook Time: 8 mins
  • Total Time: 1 hour 18 mins
  • Category: Bakery
  • Cuisine: Chrismas cookies

Description

Delicious cookies to start the christmas cookie season


Scale

Ingredients

  • 125g unsalted butter, softened
  • 100g superfine sugar
  • 1 egg (medium size)
  • 1 tablespoon finely grated fresh lemon rind
  • 250g plain all-purpose flour, sifted
  • 160g icing sugar
  • 1 tablespoon boiling water

Instructions

  1. Beat the butter and sugar with an electric mixer for about 6-8 minutes or until light and creamy.
  2. Add the egg and lemon zest and beat for another 3 minutes until well combined.
  3. Add the flour and beat just for 1 minute or until you have a smooth dough.
  4. If you think it is to smooth, add a little bit of flour.
  5. Refrigerate the dough for at least one hour, I did mine overnight.
  6. Preheat the oven to 140°C.
  7. Roll the dough out and cut your shapes with assorted snowflake cutters.
  8. If you want to hang the cookies, make a little hole at the edge of each cookie before baking.
  9. Place on backing paper covered trays and bake for 8-10 minutes, until lightly golden.
  10. Let the cookies cool for a few minutes, before transferring them to a wire rack to cool completely.
  11. Combine the icing sugar with the boiling water and mix until smooth.
  12. Decorate with a 2mm piping nozzle as desired.

 

 

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