We all know that Christmas is a busy time and most people feel pressured to throw a huge spread of food for any guest or family that manage to make it round. So if you have a need for Christmas cookies than a quick, simple and tasty recipe has got to be a winner. In my opinion, if it is going to take too long to make then it probably won't get made. Besides, not only will this Xmas cookie recipe make biscuits to any shape or design you like (so long as you have the cutter) you can also use your Christmas cookies as Christmas tree ornaments! It just keeps getting better!
100g/3½oz unsalted butter, softened at room temperature
100g/3½oz caster sugar
1 free-range egg, lightly beaten
275g/10oz plain flour
1 tsp vanilla extract
400g/14oz icing sugar
3-4 tbsp water
2-3 drops food coloring
How to make Christmas Cookies
1. Before you start, preheat the oven to 190C/375F/Gas 5. Next, line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until pale, light and fluffy. See note below for technique for creaming butter
3. Beat in the egg and vanilla extract, a little at a time until well combined.
4. Stir in the flour until the mixture comes together as a dough.
5. Using a rolling pin, roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
6. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
8. Now for the icing. Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. When finished, stir in the food colouring.
9. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Now set aside the cookies until the icing hardens.
10. Once hardened the cookies are now ready to serve.
Note.'Creaming' means combining sugar with a solid fat, such as butter, shortening or margarine. Ensure the fat has softened to room temperature before you start. Beat the fat with the sugar to a light and fluffy texture. Start mixing quite slowly and, as the mixture becomes softer and well combined, you can mix faster. As you beat it, the mixture should increase in volume and take on a paler colour.
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