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