Christmas Cookies Collection
1. Vanilla Butter Swirl Cookies
Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (90g) icing sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tbsp cornstarch
- A pinch of salt
Instructions:
Beat the butter and icing sugar together until pale and fluffy. Mix in the vanilla. Sift in the flour, cornstarch, and salt, then blend until smooth and soft enough to pipe. Transfer the dough into a piping bag fitted with a star tip and pipe swirls onto a parchment-lined baking sheet. Bake at 170°C (340°F) for 12–15 minutes or until lightly golden. Let cool and store in airtight containers.
2. Linzer Jam Cookies (Powdered Sugar Sandwich Cookies)
Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) sugar
- 1 egg yolk
- 2½ cups (310g) all-purpose flour
- ½ cup (50g) almond flour (optional for a nutty flavor)
- 1 tsp vanilla extract
- Raspberry or strawberry jam
- Icing sugar for dusting
Instructions:
Cream the butter and sugar until smooth, then mix in the egg yolk and vanilla. Add the flour and almond flour and knead briefly until combined. Roll the dough to about ¼ inch thickness and cut into round shapes, making sure half of them have small cut-out centers. Bake at 170°C for 10–12 minutes. Once cooled, spread jam on the solid cookies and top with the ones with holes. Dust generously with icing sugar.
3. Chocolate-Dipped Butter Cookies
Ingredients:
- 1 cup (225g) butter, softened
- ¾ cup (90g) icing sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tbsp cornstarch
- Pinch of salt
- 150g dark or milk chocolate (for dipping)
Instructions:
Cream the butter and icing sugar, then add the vanilla. Fold in the flour, cornstarch, and salt until a soft dough forms. Roll out and cut into rounds. Bake at 170°C for 12–14 minutes, or until golden around the edges. After cooling completely, dip half of each cookie in melted chocolate and place them on parchment to set.
4. Heart-Shaped Sandwich Butter Cookies
Ingredients:
- 1 cup (225g) butter, softened
- ¾ cup (90g) icing sugar
- 1 egg yolk
- 2 cups (250g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Buttercream or melted white chocolate (for filling)
Instructions:
Beat the butter and icing sugar until light and fluffy. Add the egg yolk and vanilla, then mix in the flour and cornstarch to form a soft dough. Roll out and cut with heart-shaped cutters. Bake at 170°C for 12–15 minutes. Allow to cool completely, then sandwich the cookies with buttercream or melted white chocolate.
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