HO HO HO Cookies
Prep Time
Cooking Mode
300 g cup unbleached all-purpose flour
1 ml fl oz salt
225 g oz unsalted butter, softened
160 g cup sugar
5 ml fl oz vanilla extract
1 egg
1 egg white
2.5 ml fl oz vanilla extract
195 g cup icing sugar
2.5 ml fl oz red food colouring gel
Coconut and chocolate chips for decoration
300 g cup unbleached all-purpose flour
1 ml fl oz salt
225 g oz unsalted butter, softened
160 g cup sugar
5 ml fl oz vanilla extract
1 egg
1 egg white
2.5 ml fl oz vanilla extract
195 g cup icing sugar
2.5 ml fl oz red food colouring gel
Coconut and chocolate chips for decoration
Directions
1In a bowl, stir together flour and salt. Set aside. In another bowl, cream butter, sugar and vanilla with an electric mixer. Add egg and beat until smooth. On low speed or with a wooden spoon, add dry ingredients. Shape dough into two round disks, wrap in plastic and refrigerate for one hour.
2Place baking rack in centre of oven. Preheat oven to 180 °C (350 °F). Line two baking sheets with parchment paper or silicone baking mats.
3On a lightly floured surface, roll out one disk of dough to a thickness of 5 mm (¼ inch). Cut out cookies with a round cookie cutter about 5 cm in diameter. Place cookies on baking trays, leaving space between them. Repeat with the other disk of dough. Collect scrap dough into a ball to re-roll.
4Bake one tray at a time for 12 minutes or until golden. Let cool completely.
5In a bowl, beat together icing sugar with vanilla, egg white and colouring gel until the mixture is smooth. Spoon icing into a pastry bag.
6Make Santa's tuque out of icing, his beard out of coconut and his eyes with chocolate chips. Let decorated cookies stand for 4 hours on a rack.
7Serve on a beautiful platter and place under the tree.
Disclaimer
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Personal Note
Personal Note