Christmas Cookies

~ Danielle Moniz
So what makes Christmas, ‘Christmasy’? The sweets? The decorations? Or both? Yes! These colourful, chocolatey cookies can double up as both! Usually, cookies are decorated with royal icing, which can get a little messy and tedious. I’ve used simple chocolate here, so you can involve the kids as well and have as much fun baking, as chomping on, later! Hang them on your Christmas tree and bite into them whenever you feel like! Exciting, isn’t it?! Whipping up a batch of these is super easy and decorating them can actually ring in the Christmas cheer! So what are you waiting for? FOLLOW ME Facebook Instagram: @thedaniverse YouTube Makes: 500gms Ingredients
  • Butter, softened- 125gms
  • Castor Sugar- 160gms
  • Egg, large- 1
  • Vanilla Extract- 1tsp
  • All Purpose Flour (Maida), sifted- 240gms
  • Food Colour- 3-4 drops
  • Edible Sprinkles- as desired
  • Dark & White Compound Chocolate- as required
Method
  1. Cream the butter & sugar together in a big bowl. Blend at high speed for 5 minutes until the mixture turns pale & fluffy
  2. Add in the egg and vanilla extract and beat for another 2 minutes at medium speed
  3. Gently fold in the sifted flour. Do not overmix
  4. Divide the dough between two bowls, or more
  5. Pour a few drops of food colour into each bowl & mix well. I’ve used red & green
  6. Press the dough into a rough square, wrap with clingfilm & refrigerate each square for 30 minutes
  7. 30 min later, generously flour a flat surface and roll out each coloured dough until 1/2 cm thick
  8. Use cookie cutters of your choice & cut out shapes
  9. Make sure you place them on a floured surface
  10. Line a baking tray with parchment paper or use a non-stick baking tray
  11. Place the cookies on the tray
  12. Pre-heat & bake at 180°C for 12-15 min. Do not overbake
  13. The baked cookies are soft at first and harden once cooled
  14. Cool the cookies completely
  15. For the icing, separately melt small pieces of dark and white compound chocolate in a microwave for 30 secs. Stir well until smooth
  16. Pour into piping bags & cut a tiny hole to pipe designs
  17. Decorate the cookies as desired, stick the sprinkles with a little chocolate and cool completely until the chocolate hardens over the cookies
  18. Store in a airtight container
Tips
  • Make sure the dough is chilled well before rolling out
  • Your worktop must be well floured at all times
  • Make sure you roll out the dough to exactly 1/2cm thickness or the cookies will not hold their shape
  • Do not overbake your cookies
  • The cookies stay fresh, at room temperature, in an airtight container, for almost a month
  • This recipe perfectly doubles

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