Christmas cookies will delight not only adults but also children while drinking tea. Cooking technology is simple, it won't take much time. The process of painting the finished cookies is especially exciting, which will certainly delight all the kids. If you decorate the pastries beautifully, you get a very tasty sweet gift.
Ingredients:
Dough:
- Butter - 25 g
- Chocolate drops - 100 g
- Salt - 1 pinch
- Cocoa powder - 10 g
- Baking powder - 1.5 tsp
- Ground ginger - 0.5 tsp
- Ground cinnamon - 1 tsp
- Nutmeg - 0.25 tsp
- Chicken egg - 2 pcs.
- Wheat flour - 220 g
- Brown sugar - 100 g
- Lollipop candies - 200 g
Glaze:
- Powdered sugar - 200 g
- Egg white - 30 g
- Corn starch - 1 tsp
- Lemon juice - 1 tsp
- Food colorant - optional
Step by step recipe:
Prepare all ingredients from the list. Brown sugar can be replaced with regular sugar. Instead of chocolate drops, dark or milk chocolate is perfect.
Sift flour into a deep bowl. Pour in cocoa, baking powder, salt, ground ginger, nutmeg, cinnamon. Stir with a hand whisk.
Drive eggs into another deep container and add sugar. Beat with a mixer until fluffy.
Place butter and drops in a heat-resistant deep bowl. Send to a water bath and melt, stirring with a spatula.
Pour the flour mixture to the lush egg-sugar mass. Stir well with a spoon.
The result is a dense crumbly mass.
Pour in melted drops and butter. Stir until evenly distributed.
Put the dough on a dusty board and knead with your hands. It shouldn't stick to your hands. Wrap in plastic wrap and refrigerate for 25-30 minutes.
Spread parchment on the board. Dust with flour. Roll out a thin layer.
Take the molds that are available and cut out the blanks. Cut a pattern in the center of each.
Transfer the blanks to the baking sheet together with the parchment. Grind the lollipop caramel to small pieces. Place candy crumbs in the center of each piece. Preheat oven to 180 degrees. Send to bake for 8-10 minutes.
Cool the baked cookies to room temperature.
Now is the time to make the icing. Sift the icing sugar into a bowl. Pour in starch. Mix.
Add protein. Stir until smooth without lumps.
Pour in lemon juice. Stir for 1-2 minutes. You can use a mixer at this step. Beat for a couple of minutes at low speed. Cover with a damp towel and leave for 10-15 minutes.
You will need some frosting for the stroke. Transfer a couple of spoons to a separate plate and add the desired dye. Mix. The frosting for the stroke should be thicker. Adjust the density by adding powder and vice versa.
Transfer both types of glaze to a pastry bag as it dries quickly. Trim the small hole. Make the stroke light blue.
Pour the cookies with thinner icing and smooth with a toothpick. Leave for a couple of hours to dry.
The Christmas cookies are ready.
Merry Christmas and Happy Tea!
Author: Svetlana Slobodyanyuk
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