Sparkling vanilla Christmas cookies

Sparkling vanilla Christmas cookies

  • Rating: 4 out of 5.51 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling time
  • Easy
  • Makes 20 biscuits

Hang these from a Christmas tree or pack them into boxes as end-of-term gifts for teachers and friends.

  • Freezable (uncooked dough only)
Nutrition: per serving
HighlightNutrientUnit
kcal233
fat11g
saturates7g
carbs34g
sugars19g
fibre1g
protein2g
low insalt0.2g
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Ingredients

To decorate

  • 200g icing sugar, sieved
  • edible food colouring, optional
  • edible gold and silver balls
  • approx 2m thin ribbon cut into 10cm lengths

Method

  • 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). 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.

  • STEP 2

    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.

  • STEP 3

    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.

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    Rating: 4 out of 5.51 ratings
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