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Crispy Cookies for Christmas

Crispy Cookies for Christmas

It's all about mixing! While resting the dough in a fridge, you can prepare for your party. Add spices to make Christmas gingerbread cookies!

Ingredients

Plain batter:
Butter
100 g
Powdered sugar or sugar
70 g
Egg
50 g (1 medium)
Vanilla oil
a little
Cake flour
200 g
Cocoa batter:
Butter
100 g
Powdered sugar or sugar
70 g
Egg
50 g (1 medium)
Cocoa
30 g
Cake flour
170 g
Icing for decoration:
Powdered sugar
30 g
Water or milk
1 teaspoon
*You'll make many cookies in this recipe, so you can half each listed amount as well.

Steps

1. Bring the butter to room temperature. Mix with a whisk until creamy.
2. Add sugar in 3 batches. Do not whip too much, and mix after each addition.
3. Beat the room temperature eggs, and add in 3-4 batches. Add vanilla oil too. Do not whip.
4. To make a cocoa batter, sieve the cocoa into the bowl to mix in.
5. Use a wooden spatula, and fold in the sieved flour.
6. When it's all blended together, wrap up with a plastic wrap and chill in a fridge for more than 30 minutes.
7. When chilled, get rid of stiffness by pounding lightly or grabbing the dough.
8. Roll out the dough about 4-5 mm with a rolling pin. It's easier to roll by lining a parchment paper on top.
9. Cut into shapes, bake for 15 minutes in 355°F/180°C.
10. When cooled, decorate with icing or decoration pens.
11. To make the icing, add water to powdered sugar little by little. The icing will be too watery if there's too much water.
12. I stuck the cookies on a handmade wreath, too.
13. --
14. I used these kinds of cookie cutters.

Story Behind this Recipe

Strawberries are not enough to decorate a cake. So I made these decorative cookies.
Reference: Recipe ID: 473741.
Of course, there's no need to wait until Christmas to enjoy these!