How to Make Christmas Cookie
Another option for a delicious and buttery Christmas cookie dough. This recipe is divine, and very easy and quick to prepare.
Equipment
- Oven
- Microwave
Ingredients
Cookie
- 5 tbsp of Butter 3.53 oz (100 g)
- 1 unit of Orange Zest
- 1 unit of Lemon Zest
- 1 tsp of Vanilla Extract 0.2 fl oz (5 mL)
- 2 units of Egg Yolk
- 1/2 cup of Powdered Sugar 2.47 oz (70 g)
- 1 an 1/2 cup of All-Purpose Flour 6.35 oz (180 g)
Decoration
- 4.23 oz of Milk Chocolate chopped (120 g)
- Sprinkles to taste
Instructions
Cookie
- In a bowl, place the softened butter, orange and lemon zest, vanilla extract, egg yolks, and powdered sugar.
- Mix with a spatula for about 2-3 minutes until homogeneous.
- Then add the all-purpose flour and mix a little more.
- The dough should be soft but not sticky.
- Place the dough in the cookie press with the desired shaping attachment.
- Make the cookies on a silicone mat, parchment paper, or directly on the baking sheet. If using the latter, it's important to secure the sheet to the pan with butter or water (this facilitates shaping).
- Place the cookies about 0.79-1.18 inches (2cm -3 cm) apart.
- Refrigerate for 15 minutes to firm up.
- Meanwhile, preheat the oven to 392°F or 200°C (this is extremely important).
- After this time, place the cookies in the oven and bake at 392°F (200°C) for about 10-12 minutes.
Decoration
- Melt the chocolate in 30-second intervals in the microwave. I used compound chocolate; if using noble chocolate, you should temper it.
- Dip the bottom of the cookies in this chocolate and place them on a sheet of parchment paper.
- Put the remaining chocolate in a plastic bag and make a very small hole at the tip.
- Make dots on the cookies and finish with the sprinkles.
- After cooling, store in a tightly sealed container.
Notes
Tips:
– Valid to: You can store the raw dough (unbaked) in the freezer for up to 30 days wrapped in plastic wrap or in the refrigerator for 24 hours;
– Thawing: When you want to use the dough, just remove it from the freezer and let it thaw in the refrigerator for 24 hours;
– Or you can bake your cookies and, after they are completely cool, store them in a well-sealed container for up to 10 days.
– Thawing: When you want to use the dough, just remove it from the freezer and let it thaw in the refrigerator for 24 hours;
– Or you can bake your cookies and, after they are completely cool, store them in a well-sealed container for up to 10 days.