Another option for a delicious and buttery Christmas cookie dough. This recipe is divine, and very easy and quick to prepare.
Prep Time1 hourhr30 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr45 minutesmins
Servings: 45cookies
Calories: 54kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Oven
Microwave
Ingredients
Cookie
5tbsp ofButter3.53 oz (100 g)
1unit ofOrange Zest
1unit ofLemon Zest
1tsp ofVanilla Extract0.2 fl oz (5 mL)
2units ofEgg Yolk
1/2 cup ofPowdered Sugar 2.47 oz (70 g)
1 an 1/2cup ofAll-Purpose Flour6.35 oz (180 g)
Decoration
4.23oz ofMilk Chocolate chopped(120 g)
Sprinklesto 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.