RECIPE | Christmas Cookies
Well kids, it’s only 4 sleeps until Christmas, are you ready? If you’re like me and have finally finished your Christmas shopping you should probably start thinking about what snacks you want to leave out for Santa. The classic choice is of course cookies and milk, and let’s face it; the classics are often the best!
I’m super excited to share this cookie recipe as it is one of my favourites which originated from an unusual source. I found the recipe on the back of a cookie cutter packet. Now normally, I find that these kinds of ‘freebie’ recipes tend to be a little lacklustre, but I was so keen to try out my new cutters that I gave it a try anyway. Thank god I did! They are so simple to make and additively tasty! The perfect treat to leave out for everyone’s favourite festive friend. What You Need:
250g of butter
3 cups of Plain Flour
1 cup of Icing Sugar
1 tablespoon of milk
1 teaspoon of Vanilla extract
2 egg whites
2 teaspoon of lemon juice
3 cups of icing sugar
Green food colouring
Your choice of toppings (Optional)
What You Do:
1. Place butter chopped, flour and icing sugar in the bowl of a mixer and process until the mixture resembles fine breadcrumbs.
2. Add the egg, milk and vanilla and process again until the mixture comes together as a dough.
3. Turn the mixture out onto a lightly floured surface and knead until the dough is smooth. Split in half and form into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 160 degrees Celsius. Remove the dough from the fridge and place each disc between two sheets of baking paper. Roll flat between the sheets, until around 5mm thick.
5. Using cookie cutters (or with a knife by hand) cut Christmas shapes from the dough and transfer onto a lined baking tray leaving a 2cm gap in between each cookie.
6. Bake for 11 minutes or until golden. Remove from the oven and allow to cool on a wire rack.
Once completely cool, you can make the icing. I used this Royal Icing Recipe:
7. Using the mixer again, whisk egg whites with the lemon juice until combined.
8. Keeping the mixer on low speed, gradually add in sifted icing sugar part by part until smooth. Add food colour of your choice and mix to combine.
9. Spoon the icing into a ziploc bag and snip the corner to create a homemade icing bag and pipe onto your cookies. Top with your choice of toppings - I used mini M&M’s and silver balls as decoration as well as desiccated coconut dyed green and lime jelly crystals. Allow icing to set until it is hard.