With the holidays coming, 🎄 Christmas cookies are a must! Who doesn’t like to eat a little spicy sweetness?! Moreover, it is a real pleasure to make them and then offer them to the people you love. 🤗
I share my recipe with you with its variants so you can make biscuits with different flavours. I use half-complete organic wheat flour and also almond or hazelnut powder.
Preparation : 15 minutes | Cook : 15 minutes | Cookies ready in 1h30
For about thirty cookies:
- 150 g / 5.3 oz of flour
- 100 g / 3.5 oz of almond or hazelnut powder
- 90 g / 3.17 oz of butter
- 100 g / 3.5 oz of powdered sugar
- 1 egg
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1 small amount of vanilla powder
- 1 pinch of salt
White sugar icing:
- 200 g / 7.05 oz icing sugar
- 1 egg white
- 1 teaspoon lemon juice
- 100 g / 3.5 oz of pastry chocolate
- 25 g / 0.88 oz of butter
- 5 drops of orange essential oil (optional)
Preheat the oven to 160°c / 320 F.
- In the bowl of your robot, mix all the ingredients for about 30 seconds so that the mixture is well homogeneous.
- Form a ball with the preparation and leave to rest for 1 hour in the refrigerator.
- If the dough is a little too hard, leave it for a moment or knead part of the dough to be able to work it. On a clean floured surface, roll out small portions of chilled dough to 5 mm / 1/4 inch thickness. If it sticks to the roller, add some flour on the dough.
- Cut out different shapes with the cookie cutters and place them on a baking sheet covered with baking paper.
- Bake the cookies for 15 minutes at 160°c / 320 F, or until browned.
Instead of spices, you can add:
- a few drops of orange essential oil.
- 15 -20 g / 0.53 – 0.70 oz of chocolate powder + a few drops of orange essential oil (5 drops for example) + 10g / 0.35 oz of butter.
Once your cookies have cooled, you can start icing.
- Mix (you can use a food processor) all the ingredients until the preparation is homogeneous. If the mixture is too thick, add a few drops of water (not too much at once because the mixture liquefies very quickly!).
- Using a piping bag / decorating syringe, decorate the cookies as you wish. If you want to fill the entire surface of the cookie, it is recommended to make the contour of the cookie with a thicker preparation, then to fill the inside with the same preparation a little more liquid (addition of a few drops of water). (If you do not have a piping bag, a freezer bag can be used. Once filled, cut a little off one end of the bag and press lightly to remove the icing).
I added on my white icing, hazelnut chips, and some decorative stars.
- Melt the chocolate in a double boiler with butter and a few drops of orange essential oil if desired. You can also heat these ingredients in a food processor, but not above 50°c / 122 F.
- If you find that your mixture is not liquid enough, add a little butter. Never water!!! because your mixture will become granular.
- You can also use a piping bag. Personally, I dip the cookie into the chocolate directly to get a chocolate top.
I had made a crumble dough with walnuts and put chips on the chocolate icing of a few cookies. It’s awesome! 😋