Butter and chocolate reindeer
Butter and chocolate reindeer
If you are looking for some Christmas cookies that are very Christmassy and easy to make, here you have them. The base is a lifetime of butter cookies, one of the easy desserts par excellence. And you shape them as reindeer and bathe them with chocolate.
Ingredients
- For 25-30 cookies: 125 g of butter - 130 g of sugar - 2 medium or 1 large eggs - 250 g of flour - 80 g of ground almonds - 1 tablespoon of vanilla essence - 150 g of dark chocolate fondant.
Step by Step
- Put the butter in a bowl and let it soften to room temperature. Add the sugar and beat, with whisk, until creamy. Add the eggs, one at a time, and continue beating until they are integrated.
- Sift the flour with the almonds and add them to the bowl, with the vanilla. Stir until just incorporated.
- Place the dough between two sheets of parchment paper and roll over it several times until you get a sheet about 5 mm thick. Let it rest in the fridge for a minimum of 30 minutes.
- Preheat the oven to 180º for 15 minutes. Take the dough out of the fridge and cut it with a reindeer-shaped pasta cutter. Arrange the resulting cookies on the parchment-lined plate, separated from each other, and bake for 10 to 12 minutes, until golden brown. Remove and let cool.
- Melt the chocolate in a double boiler and bathe the legs of the reindeer with it. Transfer them to a wire rack and wait for them to cool before serving.
Hanging butter cookies
Hanging butter cookies
You can also make some Christmas cookies that, in addition to being eatable, serve as homemade Christmas decorations both to decorate the Christmas tree and other objects: doors, windows, cabinet handles and drawers …
Ingredients
- For 35-40 cookies: 240 g of butter - 120 g of icing sugar - 1 egg - 1 egg yolk - 400 g of flour - 1 ½ tablespoon of vanilla essence.
- For the icing: 1 egg white - 250 g of icing sugar - the juice of 1/2 lemon.
Step by Step
- Beat the softened butter with the sugar, with electric stirrers, until doubled in volume. Add the beaten egg and yolk, and mix. Add the sifted flour with the vanilla and stir until you get a homogeneous dough.
- Arrange it on the work table, between two sheets of greaseproof paper and roll it out until you get a 5 or 6 mm thick sheet. Let it rest in the fridge for a minimum of 30 minutes.
- Preheat the oven to 180º. Remove the top paper from the dough and cut it with Christmas shaped pasta cutters. Arrange the cookies on the plate and make a small hole in the upper part of the dough, pinching it with a skewer, to be able to hang them later. Bake 10 minutes, remove and let cool.
- Prepare the icing by beating the white with the sugar and lemon juice, with electric rods. Transfer it to a pastry bag with a round and smooth nozzle, decorate the cookies and let the icing dry. Insert some cords through the holes and use them to decorate the Christmas tree or other objects.
Vanilla and cocoa stars
Vanilla and cocoa stars
The stars are one of the most emblematic symbols of Christmas and these, in addition to being super easy to make, are delicious.
Ingredients
- For 20-25 cookies: 120 g of butter - 150 g of icing sugar - 200 g of flour - 1 egg - 40 g of pure cocoa - 1 tablespoon of vanilla essence.
- For the icing : 150 g of icing sugar - the juice of ½ lemon.
Step by Step
- Beat the previously softened butter with the icing sugar, with electric rods, until white. Add the egg and continue beating until integrated. Sift the flour with the cocoa and incorporate them into the preparation, with the vanilla. Mix very well.
- Place the previous dough between two sheets of parchment paper and roll it out with a rolling pin until you get a 5 mm thick sheet. Keep it in the fridge for 30 minutes.
- Line the plate with parchment paper. Preheat the oven to 180o 15 minutes before using it. Cut the dough with a star-shaped cookie cutter and arrange the cookies on the plate. Bake for 12 to 15 minutes, remove, and let cool.
- Prepare a glaze by beating icing sugar with the lemon juice until you get a creamy mixture; If it's too thick, add 1 tablespoon of water. Partially bathe the stars with this icing and allow to dry.
Stars with caramel
Stars with caramel
You can also make the stars with a touch of color by filling them with colored candy. Easy and with a spectacular look.
Ingredients
- For 25-30 cookies: 150 g of butter - 115 g of icing sugar - 340 g of flour - 1 egg - 1 ½ teaspoon of vanilla essence - 20 hard candies of transparent colors.
- For the icing: 1 egg white - 250 g of icing sugar - the juice of 1/2 lemon.
Step by Step
- Soften the butter and beat it with the sugar, with electric rods, until it is creamy and double in volume, and add the lightly beaten egg.
- Also add the sifted flour with the vanilla little by little and stirring continuously until they are integrated and a homogeneous dough is obtained.
- Stretch the resulting dough, placed between two sheets of parchment paper, until it is 5 mm thick, and leave in the fridge for 30 minutes.
- Chop the candies, separated by color. Remove the top paper from the dough and cut it with a star-shaped cutter. Cut out the inside with another of the same smaller shape, distribute the candies in the center and leave in the fridge for 30 minutes.
- Bake the cookies for 8 minutes in a preheated 180º oven. Let it cool.
- Beat the sifted sugar with the egg white and the lemon juice. Transfer the icing obtained to a pastry bag with a round nozzle, decorate the cookies and serve.
Glazed Lemon Firs
Glazed Lemon Firs
One of the easiest ways to make Christmas cookies is to shape them into a fir or tree with a cookie cutter or knife. And to give it that snowy touch, all you have to do is make a frosting, which is one of the easiest dessert decorations out there.
Ingredients
- For 40-50 cookies: 220 g of butter - 185 g of icing sugar - 1 egg - 500 g of flour - ½ lemon.
- To decorate: 1 egg white - 250 g of icing sugar - 2 tablespoons of lemon juice - 50 g of green sugar balls
Step by Step
- Wash the lemon, dry it, grate the skin and squeeze it.
- Put the butter in a bowl and let it soften to room temperature. Add the sugar and beat, with electric rods, until white. Add the egg and stir until integrated.
- Sift the flour and add it to the previous preparation, with the juice and lemon zest. Mix well.
- Place the dough between two sheets of parchment paper and roll over it until it is about 5mm thick. Let it rest in the fridge for at least 30 minutes.
- Preheat the oven to 180º for about 15 minutes. Cut the dough with a fir-shaped cookie cutter, place the cookies on the parchment-lined plate, and bake for 10 to 12 minutes. Let them cool.
- Mix the egg white, icing sugar and lemon juice in a bowl. Beat until you get a thick frosting and transfer it to a pastry bag with a number 2 nozzle. Use this to draw the outline of the cookies, first, and fill in the inside, then. Decorate with some strips of green balls and let dry.
Santa claus reindeer
Santa claus reindeer
And if you want to give your Christmas cookies a magical and friendly touch, draw the face of Santa's reindeer on its surface. It is one of the Christmas Desserts for a super sweet New Year's Eve.
Ingredients
- For 15-20 cookies: 175 g of brown sugar - 275 g of butter - 380 g of flour - 1 egg - 350 g of icing sugar - 300 g of fondant chocolate - 1 egg white - 150 g of whipping cream - 35 g of cocoa - red food coloring gel - the juice of ½ lemon
Step by Step
- Soften 175 g of butter and beat it with the sugar, the egg and the sifted flour until you get a smooth dough. Divide it into two parts and add the cocoa to one.
- Place both doughs between two sheets of parchment paper, roll them out with a rolling pin and leave in the fridge for 1 hour.
- Preheat the oven to 185º. Remove the top paper from the doughs and cut them into discs with a pasta cutter. Bake them, in batches, for 8 to 10 minutes. Remove and let cool.
- Pour the boiling cream over 150 g of chopped chocolate and melt it. Let this cream cool, spread it over half of the cocoa pastes and cover them with the others.
- Beat the rest of the softened butter with 100 g of icing sugar, tint it with 2 or 3 drops of food coloring and fill in the remaining pasta.
- Melt the remaining chocolate in a water bath; draw with it the horns and the eyes of the reindeer.
- Beat the rest of the icing sugar with the egg white, the juice and 2 drops of food coloring. Draw the noses with this icing, and let it dry.
