Christmas cookies
- Lesley Waters
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Makes 20 biscuits
Easy
Prep: 10 mins
Cook: 12 mins
Plus chilling time
A star rating of 4.3 out of 5.111 ratingsRate
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These festive Christmas sugar cookies make a beautiful edible Christmas tree decoration. Or, you could pack them into boxes to give as end-of-term gifts for teachers and friends.
Freezable (uncooked dough only)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
140g icing sugar
sieved
-
1 tsp vanilla extract
-
1 egg yolk
-
250g butter
cut into small cubes
-
375g plain flour
sieved
To decorate
-
200g icing sugar
sieved
-
edible food colouring
optional
-
edible gold and silver balls
-
approx 2m thin ribbon
cut into 10cm lengths
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Nutrition: per serving
-
kcal233
-
fat11g
-
saturates7g
-
carbs34g
-
sugars19g
-
fibre1g
-
protein2g
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salt0.2g
low
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Method
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step 1
Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined).
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step 2
Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
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step 3
Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
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step 4
Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.
Recipe from Good Food magazine, December 2005
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A star rating of 4.3 out of 5.111 ratings
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