Christmas cookies
1 dough – 5 cookies
© NatashaPhoto / Shutterstock
Baking cookies made easy: With this recipe you can conjure up five different cookies from one dough.
It is Half time in the Christmas countdown And that means: If you haven’t baked any cookies, you’d better hold up. But don’t worry, we’ll show you how to get out only five different cookies on one base dough conjure. We bake simple cookie cutters, angel eyes, chocolate chip cookies, cinnamon buns and delicious rascals.
1 dough – 5 cookies
What you need for the base dough:
Ingredients for about 100 cookies
- 375 grams of flour
- 2½ knives of baking powder
- 125 grams of powdered sugar
- 1 pinch of salt
- 2½ packets of vanilla sugar
- 250 grams butter (cold)
- Flour for rolling)
Besides that:
For the cookie cutters
- 1 tbsp lemon juice
- 3 tbsp powdered sugar
- Sugar pearls, brittle, chocolate buttons etc. to decorate
For the angel eyes
- ½ organic lemon
- 20 g of chopped pistachios
- 80 g raspberry jelly (or other jam of your choice)
For the cinnamon buns
- 20 g of liquid butter
- 30 grams of sugar
- 2 teaspoons of cinnamon powder
For the chocolate chip cookies
- 1 tbsp cocoa
- 10 g grated dark chocolate
- 100 g dark chocolate couverture
For the rascals
- 50 g ground hazelnuts
- 3 tbsp rose hip jam
- 3 tbsp quince jelly
- Icing sugar for dusting
Preparation of the basic dough:
Mix the flour and baking powder and place on the work surface. Add powdered sugar, salt, vanilla sugar and butter, finely diced, and knead quickly. Divide the dough into five parts.
For the cookie cutters © Elena Degtiareva / Shutterstock
- Wrap part of the base dough in cling film and let it rest in the refrigerator for 30 minutes.
- Take the dough out of the refrigerator, roll it out on a parchment paper dusted with flour, about 0.5 centimeters thick, and cut out the biscuits.
- Preheat the oven to 180 degrees (convection 160 degrees, gas level 2). Put the baking paper with the biscuits on a baking sheet and bake the butter biscuits for about twelve minutes in the preheated oven until golden brown.
- Add lemon juice to the sifted powdered sugar and stir to a smooth frosting. Decorate the butter cookies with icing and decorate with sugar pearls.
For the angel eyes © Thomas Neckermann
- Preheat the oven to 180 degrees (convection 160 degrees, gas level 2).
- Rinse the lemon with hot water, pat dry with a cloth and finely rub the peel all around.
- Knead lemon zest and pistachios into part of the base dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
- Roll the dough into balls the size of a cherry with your hands and place on a baking sheet lined with baking paper. Press a deep hole into each ball of dough with your finger.
- Mix the fruit jelly with a whisk until smooth and place in a small freezer bag. Close the bag tightly and cut off a small corner from the bag.
- Squirt so much jelly on each cookie that the hole is just about filled. Bake in the oven for about 10 to 15 minutes until golden.
- If a lot of jelly has evaporated from the wells during baking, add a little more jelly and leave the cookies to dry in the switched off oven and with the door open. For serving, dust the cookies thinly with powdered sugar.
For the cinnamon buns
- Roll out part of the base dough between two layers of cling film into a rectangle (approx. 20 x 30 cm). Remove the top foil and brush the batter with the liquid butter. Mix the sugar with the cinnamon and sprinkle on the dough as well (keep about 1 teaspoon).
- Roll up the pastry roll on the narrow side using the foil and then turn the finished roll in the cinnamon sugar. Wrap tightly in the foil and refrigerate for 3 hours.
- Remove the foil from the roll and cut the dough into slices about 0.5 cm thick.
- Spread the cookies with the round side down on a baking sheet lined with baking paper and bake on the middle rack for about 12 minutes in the oven preheated to 180 degrees. After cooling, they can then be consumed.
For the chocolate chip cookies © Thomas Neckermann
- Mix cocoa and grated chocolate and knead into part of the base dough.
- Shape hazelnut-sized balls with moistened hands. Place on a baking sheet lined with baking paper and flatten the balls with a floured fork. Bake the cookies in a preheated oven at 180 degrees for about 8 to 10 minutes.
- Let cool on a wire rack.
- In the meantime, chop the couverture and melt it in a warm water bath. Dip one side of the cookie into the couverture and let it dry on baking paper.
For the rascals © Thomas Neckermann
- Knead the last part of the basic dough with the ground hazelnuts with your hands to form a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.
- Knead the dough again briefly and roll out about 2 mm thin on a little flour or in a freezer bag. Use a cookie cutter with a wavy edge (Ø 4.5 cm) to cut out small talers. Using a smooth cookie cutter (Ø 2.5 cm), cut a hole in the middle of half of the cookies.
- Place all the biscuits on baking sheets lined with baking paper. Bake in the oven, preheated to 180 degrees, for about 8 minutes, until the cookies are lightly golden yellow. Take out and let cool on a wire rack.
- Briefly heat the rose hip jam and quince jelly in 2 small pots. Brush the biscuits without a hole in the middle with rose hip jam or quince jelly. Lightly press a cookie with a hole in the middle on each. Possibly also put some fruit mixture in the middle of the hole.
- Dust the biscuits thinly with powdered sugar.
Tip: The cookies keep in a tin can for about 2-3 weeks.
We wish you bon appetite and if you want to bake even more Christmas cookies, then you will definitely find something suitable here.