Despite the fact that the cookies are quite tender, it holds well shape and does not crumble. Therefore, elegant “Christmas trees” with their small the details will look good on the festive table, creating unique New Year’s atmosphere. The mint flavor of cookies makes a special treat, introducing an element of originality. Share with друзьями: 
AT ремя: 7hour. Difficulty: medium Quantity: 48 figured cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- 2 tbsp. plus 2 tbsp. l premium flour, additionally on heated up
- 1/8 tsp baking soda
- 1/8 tsp fine salt
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 large egg
- 165 gr. butter, room temperature
- 1/2 tbsp. Sahara
- 1/4 Art. powdered sugar
- Special equipment: cookie cutter 5 cm long Christmas tree and a pastry bag with a hole in tip with a diameter of 0.16 cm. (optional)
Royal icing
- 230 gr. (approximately 1 2/3 st.) powdered sugar
- 1/4 Art. dry egg white
- 2 tbsp. l green food coloring
- 20 drops of red food coloring
Christmas balls
- 48 chocolate mini drops drizzled with confectionery
- White pastry topping, for sprinkling
Recipes with similar ingredients: premium flour, sugar powder, eggs, mint extract
Recipe preparation:
- To bake cookies: beat in a medium bowl with soda and salt. Mix mint and vanilla in a small bowl with a fork extracts with an egg.
- Beat butter with sugar and icing sugar in a bowl stationary mixer at low speed (approximately 30 seconds), while the ingredients will not combine (if you use electric hand mixer, beat for about 2 minutes). Increase speed to medium and beat, interrupting in the middle of the process, so that scrape off the mass from the walls of the bowl. It should be almost creamy consistency (about 1 minute or about 3 minutes with hand mixer).
- Reduce speed to low, slowly enter egg mixture and beat until the ingredients are combined. Pour in flour mixture of 1 tbsp. with a slide in 2 stops, stopping the device several times to scrape the mass from the walls of the bowl and corollas (if using a hand mixer, increase the speed to the corollas continued to spin in the condensing dough). As soon as the whole the flour will intervene, increase the speed to medium (or more high when using a hand mixer) and whisk until until the dough becomes very uniform (about 2 minutes or so 5 minutes with a hand mixer).
- Turn the dough out of the bowl and collect it in a lump. Divide the mass into two parts of approximately 300 grams. Shape from each half square with a side of 15 cm. and wrap in cling film. Put dough in the refrigerator for at least 3 hours or overnight.
- Remove one square of dough from the refrigerator and give it soften until it becomes ductile, but still cold and hard (approximately 15 minutes). Place the grilles at the top and the lower third of the oven, which is heated to 177 ° C. Cover 2 baking sheet with parchment paper.
- Sprinkle flour on a sheet of parchment paper. Do the same with a square from the dough. Roll it on a sheet of parchment to a thickness approximately 0.6 cm. Raise the formation in some places by slipping it a metal spatula or dough knife to avoid sticking to parchment.
- Using a cookie cutter 5 cm long, cut out the “Christmas trees” as can be closer to each other. Transfer them to prepared baking sheets, leaving a gap of 2.5 cm between the workpieces. Collect the trimmings in one lump, roll it out and cut out the cookies again. Put blanks on baking sheets in the freezer for 10 minutes before baking.
- Bake by swapping the top and bottom baking sheets and turning them in the middle of cooking time until the “Christmas trees” become slightly golden brown (18-20 minutes). Let the cookies cool in for about 5 minutes on baking sheets, then transfer to wire rack, to cool completely (approximately 30 minutes).
- In the meantime, take out the second square piece from the refrigerator the dough so that it softens and is plastic, but still remains cold and hard (about 15 minutes). Repeat the procedure with him. rolling, cutting, freezing and baking.
- To make Royal Glaze Green: mix powdered sugar with dried egg white in a large bowl. Add 3 tbsp. l water and whisk with an electric mixer at low speed until the glaze thickens. The mass should be pure white and thick, but not fluffy and frothy it will be saturated with air bubbles and it will be more difficult to work with it. ВIn this case, let the mass stand for a while and settle down, then vigorously beat with a silicone spatula to achieve homogeneity).
- Add green and red food coloring. Whisk until uniform distribution and obtaining a rich dark green colors. Put the icing in a resealable plastic bag and cut a corner to make a tiny hole (or fill icing pastry bag with a hole in the tip diameter 0.16 cm).
- To make Christmas balls, drop to the top each “tree” a point of glaze and attach a chocolate to it mini-drop in confectionery powder. Then, to get image of christmas tree, apply green zigzags on cookies. Scatter on them a white pastry topping to simulate snow. Give the decor harden at room temperature for a minimum of 1 hour. Note When measure flour, scoop it into a measuring cup with a spoon. Flour should freely fall into a measuring container, draw a knife on top and remove surplus. When taken directly from the packaging, flour compacts, and the baking turns dry.
