Festive cookies to decorate the Christmas tree

Festive cookies to decorate the Christmas tree – a detailed recipe cooking. Time: 1 hour. 35 min Difficulty: medium Quantity: 30 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.

Ingredients for the recipe:

For cookies:

• 100 gr. softened butter
• 100 gr. soft dark sugar
• 300 gr wheat flour plus some more for sprinkling
• A pinch of salt
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1-2 tsp ground black pepper
• 2 large whipped village eggs
• 4 tbsp. l natural honey

For glaze and finish:

• 300 gr soluble mixture for royal glaze (cook according to package instructions)
• 3 tbsp. l water
• Gold and silver sugar balls or sprinkles
• Floral ribbon or lace to hang cookies
• Additional equipment: a set of Christmas cookie cutters

Recipes with similar ingredients: premium flour, sugar brown, cinnamon, cloves, eggs, honey

Recipe preparation:

1. Preheat the oven to 160 ° C. In a clean bowl, put the creamy butter, sugar and vigorously mix with a wooden spoon until the mixture will not turn pale. Put the mixture in the bowl of the food processor and add flour, salt, baking powder, cinnamon, cloves and ground black pepper. Whisk the mixture. While the combine is working, gradually insert eggs and honey through the hole in the lid to make a dough (you may not need all the liquid if the dough starts gather in the ball earlier). If the dough is too dry, add some water to the mixture. If the dough is too thin, add some flour.
2. Divide the dough in half. Wrap half the dough in food put the film in the bag for freezing and put it in fridge. Put the other half of the dough on the sprinkled flour work surface. Roll the dough with a rolling pin into an oval thick about 0.5 cm. Cut out Christmas cookie cutters from test figures. Roll out the remaining dough and cut another figures until the dough is over.
3. Remove the other half of the dough from the refrigerator and repeat same action. Cut the hole with the sharp end of the cream nozzle at the top of each cookie (where you can then pass a ribbon or lace to hang it). Put cookies on a baking sheet, covered with a layer of reusable silicone parchment and bake 20 minutes. or until tender and golden brown. Shift decorations cool on a wire rack.
4. Prepare the icing according to the package instructions. (the glaze must be liquid enough to be applied in a thick layer, but at the same time it did not drain). Cover cookies icing with a teaspoon (with the tip of a spoon pour icing on cookies, flatten the spoon with the back of the spoon). Sprinkle with gold or silver balls and gently press to the glaze. Chop ribbon in short pieces and pass through the hole in the cookie. Hang decorations where necessary.