We make Christmas cookies. Cooking recipe - New Year's cookies

realhousemoms.com

Ingredients

For cookies:

240 g butter;
150 g of sugar;
vanillin - on the tip of a knife;
240 g flour;
40 g cocoa;
1 teaspoon baking powder;
½ teaspoon of soda;
¼ teaspoon salt;
2 tablespoons of milk.

For glaze:

90 g butter;
3 tablespoons of cocoa;
2 tablespoons of milk;
250 g powdered sugar;
confectionery topping - optional.

Cooking

Beat with a mixer butter, sugar and vanillin. Add flour, cocoa, baking powder, soda and salt and beat until uniform consistency. Pour in the milk and mix well again.

Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.

While the cookies are cooling, make the frosting. To do this, put the butter, cocoa and milk in a saucepan and cook over medium heat until the butter is melted. Remove from heat, add powdered sugar and mix thoroughly.

Pour over cookies chocolate icing and decorate with candy sprinkles if desired. This must be done immediately, because the icing quickly hardens. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.

thecreativebite.com

Ingredients

180 g butter;
200 g of sugar;
1 egg;
vanillin - on the tip of a knife;
320 g flour;
1 teaspoon baking powder;
½ teaspoon of soda;
½ teaspoon salt;
¼ teaspoon ground nutmeg;
140 ml sour cream.

Cooking

Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it up in cling film and refrigerate overnight or at least a couple of hours.

Roll out the dough and cut out shapes. Put them on a baking sheet covered with parchment and bake in an oven preheated to 180 ° C for 10-12 minutes. The cookies should brown slightly. Let it cool before applying frosting. You will find three glaze recipes at the end of the article.

homecookingmemories.com

Ingredients

240 g butter;
200 g of sugar;
60 g of powdered sugar;
vanillin - on the tip of a knife;
1 teaspoon mint extract - optional
1 egg;
300 g flour;
1 teaspoon baking powder;
½ teaspoon salt;
½ teaspoon red food coloring

Cooking

Beat butter, sugar, powdered sugar, vanillin, mint extract and egg in a mixer. If you can't find mint extract, replace it with a pinch of cinnamon. The cookies will have a different, but no less pleasant winter taste and aroma. Then add flour, baking powder and salt and mix well.

Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.

Then pinch off some of the dough from both pieces. Using your hands, roll them into thin sausages about 12 cm long. Roll them into a pigtail and form a “candy cane”. Do the same for the rest of the test.

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Cookies can be decorated with powdered sugar.

spaceshipsandlaserbeams.com

Ingredients

240 g butter;
130 g of sugar;
2 eggs;
vanillin - on the tip of a knife;
½ teaspoon salt;
½ teaspoon baking powder;
1 teaspoon of soda;
1 teaspoon cinnamon + more for garnish
360 g flour;
½ cup chopped walnuts+ a little more for decoration;
½ cup white chocolate chips + more for garnish
1 large apple;
¼ cup caramel sauce.

Cooking

Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.

Add chopped nuts and chocolate chips to the dough. You can make it yourself: just chop finely White chocolate. Peel the apple, remove the core and cut it into small cubes. Add the apple to the batter and stir.

Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.

Place the baking sheet in a preheated oven at 180°C for 12 minutes until the cookies are browned. Cool it completely before serving. By the way, the next day these cookies will be even tastier than immediately after cooking.

recipes-plus.com

Ingredients

220 g butter;
5 tablespoons of sugar;
vanillin - on the tip of a knife;
¼ teaspoon salt;
240 g flour;
240 g chopped walnuts;
200 g of powdered sugar.

Cooking

Beat butter and sugar with a mixer until creamy. Then add vanilla and salt. Gradually add flour, constantly beating the dough. Add nuts and mix thoroughly. Divide the dough in two, wrap in cling film and refrigerate for 45 minutes.

With your hands, form small balls with a diameter of about 2.5 cm from the chilled dough. Place them on parchment-lined baking sheets and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Don't bake too long or the balls will break apart.

roll some more warm cookies in powdered sugar. Let it cool and roll in the powder again.

bettycrocker.com

Ingredients

For cookies:

300 g flour;
2 teaspoons of baking powder;
½ teaspoon salt;
250 g sugar;
120 g butter;
100 g ricotta;
2 teaspoons grated lemon zest;
2 eggs;
vanillin - on the tip of a knife.

For glaze:

280 g of powdered sugar;
3-4 tablespoons lemon juice.

Cooking

Mix flour, baking powder and salt. In another bowl, beat the sugar, softened butter, ricotta and lemon zest with a mixer. Continuing to beat, add the eggs one at a time. Add flour mixture and vanilla and mix until smooth. Wrap the dough in cling film and refrigerate for half an hour.

Shape the cooled dough into balls about 2.5 cm in diameter. Place the balls on parchment-lined baking sheets, slightly flattening them at the bottom. Bake in a preheated oven at 180°C for 9-11 minutes until lightly browned.

While the cookies are cooling, mix in the icing sugar and lemon juice. If the frosting is too thick, add a little more lemon juice. Drizzle ½ teaspoon of frosting over each cookie. If desired, you can decorate cookies with confectionery sprinkles.

dinneratthezoo.com

Ingredients

120 g butter;
30 large marshmallows (can be replaced with soft marshmallows);
1 ½ teaspoons green food coloring
vanillin - on the tip of a knife;
350 g corn flakes;
a little vegetable oil;
red dragees - for decoration.

Cooking

Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, chop them up. in small pieces and pour some water into the pot.

Remove the pan from the heat, add the food coloring, vanillin and cornflakes. Mix everything thoroughly. Spread a tablespoon of this mixture on parchment, greased vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.

And this video clearly shows the process of making these "wreaths":

bhg.com

Ingredients

For cookies:

240 g butter;
200 g of sugar;
1 teaspoon baking powder;
¼ teaspoon salt;
1 egg;
vanillin - on the tip of a knife;
270 g flour;
1 tablespoon cocoa;
1 tablespoon of powdered sugar.

For filling:

250 g of powdered sugar;
30 g butter;
2 teaspoons of ground coffee;
vanillin - on the tip of a knife;
some milk.

Cooking

Make the dough first. Mix butter, sugar, baking powder and salt with a mixer. Add the egg and vanillin and achieve a homogeneous consistency. Gradually add flour and knead the dough. Divide the dough into two parts, wrap in cling film and refrigerate for 2-3 hours.

On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on parchment-lined baking sheets and bake in an oven preheated to 190 ° C for 8-10 minutes.

Mix ingredients for filling, adding milk as needed. You should be able to thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.

wellplated.com

Ingredients

200 g of sugar;
240 g butter;
80 g cream cheese;
½ teaspoon salt;
vanillin - on the tip of a knife;
1 egg;
270 g flour.

Cooking

Mix sugar, softened butter, cream cheese, salt, vanillin and egg yolk to a homogeneous consistency. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.

Turn the chilled dough out onto a floured board and roll into a thin sheet. Do not roll too thin, otherwise the cookies will turn out hard. If there is too much dough, just put the excess in the refrigerator until the next time.

Cut out shapes from the dough and place them on a parchment-lined baking sheet. Bake the cookies in a preheated oven at 190°C for 7-10 minutes until lightly browned. Let the cookies cool before decorating.

cookingclassy.com

Ingredients

120 g butter;
150 g of sugar;
100 g of honey;
1 large egg;
2 tablespoons of water;
320 g flour;
1 teaspoon of soda;
½ teaspoon salt;
2 teaspoons ground ginger;
½ teaspoon ground cinnamon;
½ teaspoon ground nutmeg;
½ teaspoon ground cloves.

Cooking

Beat butter and sugar with a mixer. Add honey, egg and water and stir. In another bowl, mix the rest of the ingredients and gradually add them to the dough, stirring constantly. Wrap the dough in cling film and refrigerate for half an hour.

Roll out the dough into a thin layer on a floured surface. Cut out figures of men from the dough and put them on baking sheets greased with vegetable oil or covered with parchment. Bake in a preheated oven at 180°C for 8-10 minutes until the cookies are golden brown.

Now that you've baked delicious fragrant cookies, it's time to make it a real decoration of the festive table. With a variety of molds, delicious glaze, food coloring and a cooking syringe, you can create real works of art. Here are some ideas for inspiration:

1. Classic glaze

thekitchn.com

Ingredients

250 g of powdered sugar;
4 tablespoons of milk;
vanillin - on the tip of a knife.

Cooking

Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.

If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.

This glaze dries for several hours. But if you want to decorate cookies with some kind of confectionery topping, then it is better to do this immediately after applying the icing. So the jewelry will grab better.

There are many original designs New Year's cookies:

2. Protein glaze

kingarthurflour.com

Ingredients

2 egg whites;
2 teaspoons of lemon juice;
330 g of powdered sugar.

Cooking

Beat with a mixer egg whites and lemon juice. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little more water.

Here are some ideas on how to decorate cookies with egg white frosting:

3. Butter glaze

taste.com.au

Ingredients

75 g melted butter;
500 g of powdered sugar;
vanillin - on the tip of a knife;
5 tablespoons of milk.

Cooking

Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.

See how easy it is to decorate cookies with buttercream icing:

So beautiful cookies You can decorate the Christmas tree. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.

cook delicious cookies for the New Year with your own hands according to recipes with photos as easy as shelling pears!

On the eve of the New Year, it's time to think about what you will treat the guests who have come to the light. An obligatory component of the festive table is sweets. For example, you can make themed New Year's cookies. Subsequently, it is served on the table, used as Christmas decorations or decor elements for photo shoots.

Of course, many stores sell ready-made cookies, but we suggest baking them yourself. How to cook fragrant cookies for the New Year with your own hands?

The New Year's name of the cookie is justified, because it has the shape of a spruce.

Ingredients:

citrus - 1 pc.;
butter - 150 g;
sugar - 150 g;
vanillin;
eggs - 2 pcs.;
baking powder - 2 tsp;
flour - 500 g.

Note. Butter can be substituted for margarine if desired. Of the citrus fruits for cookies, an orange is best.

Cooking:

Remove the zest from the orange. Squeeze out the juice from the fruit.
Rub sugar with vanilla.
Whisk the eggs into the sugar.
Add juice and zest. Stir.
Pour in the flour.
Knead the dough carefully. Roll it out.
cut out thin dough Christmas trees using special culinary forms.
Prepare a baking sheet: grease it with oil or cover it with special paper.
Place the cookies at a distance from each other (at least 5 centimeters).
Bake for up to 20 minutes at 180 degrees.
Dip each cookie into the prepared frosting.
Let the dessert dry before serving.

Ready cookies can be used to decorate spruce. To do this, it is necessary to make a small hole in each product in advance, where a thread or ribbon will subsequently be inserted. To make a hole in the New Year's cookies, use a wooden stick.

How to cook New Year's cane cookies?

Cookies in the form of canes look original on the New Year's table. Such sweets are especially common in American Christmas comedies. In Russia, so far, canes are not so wildly popular. Time to fix it!

Cooking such cookies for the New Year with your own hands according to our recipe with a photo is not as difficult as it seems at first glance.

Ingredients:

flour - 160 g;
dyes;
butter - 110 g;
yolk;
salt;
powdered sugar - 50 g.

Cooking:

Whip the butter in a bowl.
Add powdered sugar and beat again.
Crack an egg into a glass. Separate the yolk from the protein.
Add the yolk to the rest of the ingredients. Whisk.
Divide the dough into three parts. Add green dye to one part, pink to the other, and yellow to the third.
Divide the flour into 3 parts. Add to each part of the test.
Knead into tight balls. Wrap them in cling film and refrigerate for an hour.
Divide three balls into small parts. Roll each into a sausage.
Twist two sausages and bend at the end. Do the same with the remaining test.
Place the canes on a baking sheet lined with parchment paper.
Bake for 10-15 minutes at medium temperature.

When baking New Year's cookies, pay attention to the light part of the canes. It shouldn't burn. Control the baking temperature yourself.

Optionally, you can use any other colors in the decoration. Gel dyes are best suited for the test.

Delicate gingerbread cookies

Especially popular view cookies that housewives prepare with their own hands for the New Year have been left with ginger for several years now (see photo above).

There are many recipes for how to bake this delicious beauty! Some prefer round and dense cookies. Others prefer thin and crispy ones.

By the way, these cookies can also be hung on the Christmas tree as edible toys. It is enough to make a small hole in each cookie before baking so that it is convenient to hook it on a spruce branch.

Ingredients:

brown sugar - 110 g;
flour - 200 g;
butter - 100 g;
egg;
baking powder - 1 tsp;
cinnamon;
ginger.

Cooking:

Gingerbread cookies - cut out the shape

Heat honey in a water bath. Use the ingredient in an amount of 3 tsp.
Beat butter and sugar. Whisk the butter separately first without adding other ingredients.
Add sugar. Keep whisking.
Mix dry ingredients (baking powder, ginger, cinnamon, flour).
Whisk 1 egg into the butter and sugar. Add salt and honey to it.
Beat with a mixer at medium speed.
Add dry ingredients. Whisk again.
Knead the dough with your hands until smooth.
Wrap it in cling film and refrigerate for an hour.
Divide the dough into thin layers.
Gently roll it out with a rolling pin.
Using special molds, cut out various shapes from it.
Bake at medium temperature for 15-20 minutes.

Decorate with icing if desired. It is not necessary to cook it yourself, use ready-made products.

If there are children at home, invite them to decorate beautiful fragrant cookies for the New Year, prepared according to our recipe. They will definitely enjoy this pastime.

Recipe for gingerbread cookies from Yulia Vysotskaya

Let's take a look at the recipe gingerbread cookies for the New Year (see photo) from the culinary specialist Yulia Vysotskaya. What the master prepares is very easy to bake with your own hands. The ingredients used are well known to all housewives.

Ingredients:

flour - 2 cups;
baking powder - 1 tsp;
sugar - a glass;
cinnamon - 1 tsp;
butter - 100 g;
cloves - 6 pcs.;
egg;
ginger root - 2 pcs.

Cooking:

Preheat oven to 180 degrees.
Peel the ginger and grate.
Grind the cloves in a mortar.
Mix flour with baking powder and spices.
Whisk butter and egg. Add egg and flour with spices to them.
Knead the dough carefully. Roll out the resulting mass. Sprinkle the table with flour first to prevent the dough from sticking.
Cut out any shapes from it. To do this, use the forms.
Grease a baking sheet with oil. Sprinkle some flour on it.
Lay out the cookies. Bake no more than 25 minutes.

Remember to keep an eye on the pastry so it doesn't burn. After the cookies have cooled, they can be painted with icing. Chocolate can be used as an alternative. Such cookies can be given as edible.

How to make cookies in the form of numbers?

Number cookies 2018

On the New Year's table it will be interesting to look at cookies made in the form of numbers. From the delicacy, you can add the number 2018. Naturally, it is necessary to bake not only these numbers, but also others. Ready cookies are served on the table or decorated with spruce.

Ingredients:

butter - 125 g;
cocoa - 1 tbsp. l.;
powdered sugar - 125 g;
milk - 3 tbsp. l.;
flour - 225 g;
honey - 1 tbsp. l.

Cooking:

Turn the powdered sugar and butter into a voluminous fluffy mass. Add flour and beat.
Heat the honey in a water bath if it is frozen. Add it to the dough.
Pour milk into the dough (2 tablespoons). Mix everything again until smooth.
Knead the dough, after sprinkling the table with flour. If the mass sticks to the hands, they must be greased with butter.
Divide the dough in half and wrap one half in cling film.
Knead the second half again and add cocoa powder, as well as milk (1 tbsp. L.). If everything is done correctly, the dough will acquire a uniform structure.
Also wrap the second part of the workpiece with cling film.
Put the blanks in the refrigerator for an hour.
Roll out the dough, after sprinkling the surface with flour.
Cut out numbers from it using special molds.
Do the same with the second part of the test.
Bake dessert at medium temperature for up to 20 minutes. The finished cookies should be golden brown.

It remains to paint the numbers with icing or chocolate. Add the number 2018 from the cookies.

Such pastries can serve as a decoration New Year's table 2018!

Bunny Cookies

Cookies bunnies

Unusual, and most importantly very tasty, are cookies in the form of hares, baked with your own hands. On New Year's Eve, they should definitely be prepared for the festive table.

Ingredients:

flour - 3 cups;
sugar - 2 tbsp. l.;
dry yeast - 1 sachet;
salt - tsp;
egg;
sour cream - 1 cup;
water - ¼ cup;
butter - 2 tbsp. l.

Cooking:

Cut out the shape

Mix sour cream and butter.
Add water and put on a slow fire.
Blend ingredients until smooth. It is important that the mass does not boil.
Sift the flour. Add an egg to the dough.
Add all remaining ingredients to the sour cream mixture. Knead the dough.
Wrap it up and put it in a warm place. If it has risen by 2 times, then you can continue to cook cookies.
Line a baking sheet with baking paper.
Put small balls of dough on it.
Using scissors, make ears for each balloon.
Eyes are easy to make with a toothpick.
Bake hares at 190 degrees for 15 minutes.

Ready-made hares do not need to be decorated with something. They will look very good on the New Year's table.

The secret to making Swedish New Year's cookies

Why not treat your loved ones on holiday with an interesting Swedish dessert. The cookies turn out incredibly fragrant and tender. The perfect dessert to start the morning of January 1 with a mug of cocoa and something sweet.

Ingredients:

flour - 200 g;
soda - 2/3 tsp;
brown sugar - 60 g;
cloves - ½ tsp;
soy sauce- 3/2 tbsp. l.;
ginger - ½ tsp;
honey - 2 tbsp. l.;
cinnamon - ½ tsp;
water - 2 tbsp. l.;
butter - 60 g.

Cooking:

Mix honey, water and sugar and transfer to a saucepan. If the honey has frozen, there is no need to first melt it in a water bath.
Put the ingredients on fire.
Soy sauce, oil and spices should also be added there.
Do not remove the dessert blank from the heat until the ingredients have turned into a homogeneous mass.
When the mixture cools down a bit, add baking soda. If the mass starts to foam, it's okay. That's the way it should be.
Transfer the dough to a bowl and add flour. You should get a dense elastic mass.
Wrap her up in plastic bag and refrigerate for an hour.
Take out the dough and roll it out.
Using special molds, cut out various figures. Can be used as different forms, and one.
Bake cookies for 5-10 minutes at 180 degrees.

To paint it or not, remains the choice of the hostess. Usually dessert is eaten as it turned out during baking.

How to make icing sugar for cookies?

Having figured out how to cook cookies with your own hands (see photo) for the New Year, we offer you to find out the recipe for making sugar icing for it.

Ingredients:

squirrels - 3 pcs.;
powdered sugar - 700 g.

Cooking:

Whisk the egg whites into stiff foam.
Sift the powdered sugar.
Add it to the proteins in parts, not forgetting to beat with a mixer. You should get a dense white mass.

The cookies decorated with chocolate look beautiful. In order to decorate such a decor, you do not need to specially prepare some special cream. It is enough to melt the chocolate, gently cover the cookies with it and wait until they dry.

If the ready-made cookies for the New Year, made by yourself according to recipes with a photo, were intended as a gift, take care of beautiful design. In the New Year 2018, everyone will be pleased to receive such a delicacy!

The cookies are delicious and crumbly. But a little harsh. Ideal for decorating the Christmas tree (only need to make a hole for the rope before baking).

Ingredients:

1+1/3 cup flour
1 raw yolk,
1 tbsp sour cream
50g butter,
50g honey
1~3 tbsp sugar
1/4 teaspoon salt
1/4 teaspoon soda

Grind the butter with sugar, salt and honey until lush mass. Add yolk and beat. Add sour cream and flour mixed with soda. Knead quickly into a smooth dough.
Roll out the dough into a layer, 3~5mm thick. Cut out cookies with cookie cutters or a thin-walled glass.

Put on a baking sheet and bake at t=200~220°C until browned. Cool the finished cookies and decorate with melted chocolate or icing sugar. Leave the cookies on the baking sheet until the chocolate has completely set.

You can melt chocolate directly in a parchment bag. Roll up a bag of parchment, put 1 ~ 2 pieces of chocolate in it and put it in the oven for 3 minutes, preheated to t = 100 ° C, or for 2 minutes in the microwave at max power.

Recipe 2: Strong Butter Cookies

These cookies are not hard at all, but rather strong - they do not crumble in your hands and keep their shape well when baking. These cookies are ideal for any decorations, for example, for Christmas trees.

Ingredients:
1.5 cups flour
4 eggs,
1/5 cup milk
150g butter,
1 cup of sugar,
vanillin

Grind eggs with sugar and vanilla. Pour in cold milk, stir well and put on small fire. With constant stirring, cook a mass of sour cream density. Put to cool.

Grind the flour with butter until small greasy crumbs. Pour in the cooled egg mass and knead soft plastic dough. If the dough is too sticky, add flour. Place in refrigerator for 15~20 min. Roll out the dough into a layer of 1 ~ 1.5 cm and cut out the figures with cutters.
If cookies are to be used as Christmas decorations, then immediately make holes in the figures into which the ribbon will be inserted. Place cookies on a baking sheet lined with baking paper.
Preheat the oven to t=200°C and bake until browned. Remove hot cookies from the pan and set aside.

Recipe 3: Cookies with multi-colored icing made from natural ingredients

3 cups flour

2 eggs,
200 g sugar
100 g honey
200 g butter or margarine
spices to taste - ginger, vanilla or cinnamon.

Beat sugar with eggs into a homogeneous white mass and add honey slightly warmed in a water bath. Freeze butter or margarine first in the freezer, and then grate on coarse grater and also combine with the egg-sugar mass. Then enter in small portions sifted flour, as well as spices and knead the dough until it becomes smooth and elastic. Then it must be wrapped with plastic wrap and placed in the refrigerator for a couple of hours - then when cutting it will be plastic.
After the cookies are formed, you will need to send them to the oven, heated to 180-200 degrees and bake until they turn light brown. Naturally, after that they need to be allowed to cool, and only then they can be painted and decorated.

Multi-colored icing for cookies

Decorate cookies with protein glaze, which, if desired, can be painted in almost all colors of the rainbow, including the most unusual ones. To none chemical dyes we will not resort, but we will take only natural food products.

How to cook white icing: 200 g of powdered sugar must be combined with the juice of one medium-sized lemon and protein raw egg. Beat the mass with a mixer until the volume increases by 2-3 times.

Multi-colored glaze options will be obtained if lemon juice is replaced with juices of various vegetables.
So, adding to its composition beetroot juice, you can get shades from pale pink to lilac (from 1 to 5-6 teaspoons of beetroot juice).
Orange will give carrot juice, yellow - tincture or decoction of sage, green - spinach or broccoli juice, blue or blue - red cabbage juice.
To obtain a brown glaze, add 1-2 tablespoons of cocoa powder to its composition. A red tint will give the juice of fresh red currants or strawberries.

Lightly dampen the surface of the cookie with water before frosting. After the next layer of color coating has been applied, place the baking sheet with cookies for several minutes in hot oven so that the frosting dries faster

Recipe 4

Ingredients:
egg - 3 pcs.
margarine - 200 g
wheat flour - 500g
sugar - 150g
baking powder - 2 tsp
salt - a pinch

ground ginger (optional) - 1-2 teaspoons
cinnamon (optional) - 1 teaspoon
ground cloves (optional) - 1/2 teaspoon
icing sugar - for icing (optional)
food coloring - for icing (optional)

Whisk the eggs. Grind margarine with sugar. Add eggs to margarine and mix. Do orange peel and add to the dough. Separately mix flour, salt, baking powder. Add ginger, cloves and cinnamon as desired. The presence of these spices immediately evokes associations with Christmas and the New Year, so it is recommended to put ginger, cinnamon and cloves in New Year's cookies - the taste will be special and interesting. Add these ingredients and knead the dough well.
Roll out the dough and cut out cookies using molds (Christmas trees, bells, stars). Grease a baking sheet with vegetable oil or put parchment paper. Put cookies on a baking sheet and use a wooden stick to make holes (if you plan to hang cookies on a Christmas tree). Bake cookies in a preheated oven for 20-25 minutes.

Prepare sugar glaze: add water to powdered sugar (2-3 tablespoons of water will be needed for 100 g of powdered sugar). Drawing mass should be neither liquid nor thick. Transfer the mass to as many bowls as food colors, add colors and mix.

Using a brush, apply food icing to the cookies, you can dip the cookies in the icing. You can use a pastry bag or a plastic bag (in which to make holes) to decorate Christmas trees with balls, draw eyes for New Year's ornaments or make smiling stars.

Pass threads or thin ribbons through the holes and hang the cookies on the Christmas tree. Children will especially like to participate in the preparation of such New Year's cookies, decorate the Christmas tree with them, and then eat them.

New Year's cookies without eggs (with banana)

Ingredients:

Banana - 1 pc.
vegetable oil - 150ml
wheat flour - 300g
sugar - 100g
baking powder - 2 tsp
salt - a pinch

Make banana puree. Add vegetable oil to the banana and mix. Add sugar, flour, baking powder and salt. Knead the dough well and refrigerate for half an hour.
Roll out the dough and cut out New Year's cookies (Christmas trees, snowmen, stars, bells) with molds.
Grease a baking sheet with oil or put parchment paper. Put cookies on a baking sheet, pierce holes in it with a wooden stick and bake in the oven for 15-25 minutes.
New Year's cookies without eggs are also suitable for allergy sufferers, they can be covered with sugar icing. These cookies can be hung on the Christmas tree by threading bright ribbons through the holes. May the New Year bring you health and happiness!

Ingredients:

Banana - 1 pc.
vegetable oil - 150ml
wheat flour - 300g
sugar - 100g
ground ginger - 3 teaspoons
cinnamon - 1 teaspoon
ground cloves - 1/2 teaspoon
soda (slaked) - 2 teaspoons
salt - a pinch
orange zest - from 1 orange

Make banana puree. Add vegetable oil and mix. Make orange zest - grate the peel of an orange. Add orange peel to banana and vegetable oil, mix. Add flour, sugar, soda, salt, cinnamon, ginger and cloves. Knead the dough. It is advisable to put the dough in the refrigerator for half an hour.

Roll out the dough and cut out cookies with cookie cutters. You can make balls from the dough, crush it a little.
Grease a baking sheet with oil or put parchment paper. Put cookies on a baking sheet and bake in the oven until cooked (25-30 minutes).

About the gingerbread:

There are a few rules to remember when working with gingerbread dough first. You may find it easier to roll out the dough in a large layer and cut it out on a baking sheet so that the products do not distort when you transfer them from the table to the baking sheet. Unless the recipe says otherwise, leave some space on the baking sheet between the gingerbread cookies so they can rise.

Gingerbread, unlike other cookies, does not become dense and crispy when taken out of the oven. So it's very hard to tell if it's done, especially since the baking time depends so much on the oven. As a rule, if the gingerbread has slightly risen and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which time it will begin to become crispy (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape during baking, but this can be easily fixed by trimming it properly after baking.

Large flat pieces gingerbread must be refrigerated and stored on a flat surface, otherwise their shape will be distorted. It may be more convenient to bake the gingerbread the day before decorating. If you do this, let it cool completely and then wrap it in parchment or plastic wrap.

Cookie recipe suitable for the most good wishes in the coming year

Surprise cookies

Any cookie dough can be made. For example, sand.
Since the cookies are also for children, they like them to be the most crumbly. To do this, you need to take not the whole eggs, but only the yolks. And not sugar, but powdered sugar.

Ingredients:

100g butter,
0.5~1 cup powdered sugar
3 yolks,
~1 cup flour
1 tbsp vodka

Write good wishes on long pieces of paper in advance. Roll papers and wrap in pieces of foil.
Grind the yolks with sugar, vodka and butter room temperature. Pour in enough flour to make a plastic not crumbly dough. Roll out the dough on a table powdered with flour into a layer 5 ~ 7 mm thick. Cut into rectangles about 7x10cm in size. Put papers with wishes and roll up rolls.

Bake at t=200~220°C until browned dough (10~15 min).
Either immediately sprinkle the finished cookies with powdered sugar, or cool and apply a pattern with melted chocolate.

Delicious Cookie Recipes

Exceptionally delicious cookies. Soft, soft, fluffy. With the aroma of butter. Pieces of nuts were roasted and also gave their unique taste liver. The cookies themselves are not very sweet, but sweet icing makes the taste of cookies optimal. About glaze it is necessary to tell separately. After the cookies cooled down, they froze solid. shiny crust and the cookies turned out as if coated with varnish. But the icing is not hard at all and bites off without the slightest effort. The frosting flavor is just a song. All alcohol has evaporated and only an amazing smell remains. cream liqueur. By the way, it is absolutely not necessary to use cream liqueur. You can take any other, but with an amendment - the thinner the liquor, the less it is put into the powder. Or you can do without alcohol altogether, and use lemon juice instead of liquor. I covered half of the cookies lemon glaze. It also turned out great. Only a slight sourish aftertaste was added to the taste of the cookies. Well, advice. If you do not want to cover the cookies with icing, then increase the amount of powdered sugar in the gram dough to 80~100.

Ingredients:

Glaze
50g powdered sugar,
2.5~3 teaspoons cream liqueur (or 2 teaspoons lemon juice)

Dough
150g butter,
1 yolk, 50g powdered sugar,
1.5 cups flour
50g walnuts, vanillin

Separate the yolk from the egg white. Use protein in other dishes. Bring butter to room temperature. Beat with a mixer with sugar, yolk and vanilla. Pour 1 cup of flour; beat. Grind the nuts to the size of a pea or rice. Pour into the dough and beat again with a mixer. Pour another 0.5 cups of flour. Whisk. You should get a dough consisting of large oil lumps.

Spread a piece of polyethylene film on the table. Dump the dough on it. Flatten and roll into a film so that you get a sausage with a diameter of 5~8cm. Put it in the refrigerator for 30 minutes or in the freezer for 10 minutes. Cut the frozen sausage into slices about 5 millimeters thick.

If the dough is very frozen, then cutting it is very problematic - it begins to crumble.
In this case, you can cut with a strong thread - one person holds the sausage vertically, and the second puts the thread at the right distance, wraps it around the sausage, crosses the ends and tightens. It turns out a very even and neat cut.

Place cookies on a baking sheet. Bake until golden at t=180~200°C.

While the cookies are baking, prepare the frosting. Sift the powdered sugar into a small bowl. Pour in liqueur (or lemon juice). Stir with quick circular movements. Add more powdered sugar, if necessary, if the icing is too thin, or add a few drops of liqueur (juice) if the icing is too thick.

Remove the finished cookies from the oven and, without removing from the baking sheet, immediately spread with glaze. Leave to cool.

Spicy Christmas cookies on waffles

Classical german recipe christmas cookies. I just used other nuts instead of almonds. The cookies are very flavorful. It smells of gingerbread and holiday. The dough is soft, with pleasant inclusions of pieces of nuts and candied fruits. I put two types of nuts - hazelnuts and walnuts. The hazelnut is almost not felt. Walnuts give the main taste. But the waffles are not felt at all. I still don't get the point of using them.

Ingredients:

70g butter,
1 egg
50g powdered sugar,
1 cup flour
~1/3 cup milk
1 tsp baking powder
vanillin,
1 cup (100g) nuts
2 tablespoons candied oranges or small raisins
3 waffles d=22cm

Spices (at the tip of a knife; ground):
cloves, cinnamon, allspice, white pepper, ginger

Glaze:
60g powdered sugar,
2~3 tsp liquid (water, juice, liquor)

Dough
If the candied fruits are too dry and hard, soak them in advance in water or juice or cognac.
Bring butter to room temperature. With a mixer, mix the butter with flour, powdered sugar, baking powder, vanilla and all spices. You should get a small greasy grain. Grind nuts to the size of rice. Stir nuts into flour mixture. Put the egg and candied fruits. Knead the dough, little by little (no more than 1 teaspoon at a time) adding cold milk to make a soft sticky dough. Cut out circles from wafers with a steel cutter. If there is no mold, then cut the waffles into squares sharp knife. Put one teaspoon of dough on the waffle circles. Smooth the surface with wet fingers. Transfer cookies to a baking sheet lined with baking paper. If waffles will not be used, then simply spread the dough in small piles on a baking sheet.

Put the baking sheet in an oven preheated to t = 200 ~ 220 ° C for 25 ~ 30 minutes - the cookies should rise slightly and brown. The surface of the cookies will crack.
Remove the baking sheet from the oven and immediately coat the hot cookies with two layers of icing sugar using a pastry brush.

Glaze
Pour powdered sugar into a small bowl. Pour in the liquid and stir very quickly to a gel-like state. Can be used as a liquid plain water, juice, compote, fruit drink, as well as water mixed with something alcoholic - cognac, rum, liquor. Leave the cookies to cool completely and the glaze has dried, and then remove from the baking sheet.
Yield: 35~40 cookies d=5cm.

spicy biscuits

Let me tell you - I didn't expect it! I'm amazed! Biscuits are dry and crumbly, delicate smell and taste. When baking cookies increase by about 3 times, the surface of the cookies is covered with cracks.
Cinnamon is felt most of all in taste, but not sharply. I didn't use cardamom because I don't like it. There is a slight spicy aftertaste, but it quickly passes. The nuts in this cookie are a must. Cookies are stored for a long time and do not get stale (since they initially turn out dry).

Ingredients
1 cup flour
1/4 cup starch
200g butter,
0.5 cups of powdered sugar,
30g sour cream (3 teaspoons),
1/3 cup dried almonds or hazelnuts
1 tsp baking powder
soda on the tip of a knife
a pinch of salt,
vanillin,
1 teaspoon grated lemon zest

Spices:
1/4 teaspoon:
ground cardamom, ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground black pepper

Beat room temperature butter with powdered sugar with a mixer. Add sour cream, vanilla, salt, lemon peel and spices. Pour flour and starch, mixed with baking powder and soda, quickly mix with a mixer. Should work soft dough. Add coarsely ground nuts (you can not peel from the peel).
Roll a little more balls walnut(dip your hands in flour when forming balls).
You should have 16 cookies.
Line a baking sheet with parchment paper and space the cookies about 5 cm apart. Bake at t=180~200°C on the lower level of the oven for 12~15 minutes.

Florentine cookies

Classic recipe. But despite the classics, this recipe there are quite a few variations. Starting from what additives go into cookies (raisins, cranberries, cherries, candied fruits, ginger) and ending with manufacturing technology (brewing dough, cooking on fire or without any prior heat treatment). In more modern recipes there is the addition of corn flakes or blown rice to the dough. Also in the classic recipe reverse side Cookies are covered with white or dark chocolate to get a combination of chocolate and caramel flavors (remember "chocolate roasting"). But I liked cookies much more without chocolate coating. The cookies are very tasty, very sweet and very crunchy. Most of all they resemble roasting or gozinaki. The addition of sour pieces of berries refreshes and softens the taste.
The cooking process is quite simple, it has only three steps - mix the dry ingredients, melt the sweet ingredients with butter, pour the first with the second. And then bake.

Ingredients
~100g raisins or dried cranberries or dried cherries
1 cup almonds
1/4 cup flour, optionally 1 teaspoon orange zest

fill
30g butter,
30g honey
100g sugar

dry ingredients
Almonds are steamed in boiling water and peeled. The cleaning process is shown in the article "Peeling Almonds". Immediately, while the kernels are steamed and soft, cut them with a sharp knife.

Place in bowl with chopped almonds dried berries. If the berries are large, then cut them with a knife or cut them with kitchen scissors. The size of the pieces should be approximately 5mm. Pour flour into the same bowl and, if possible, orange zest. Stir so that the nuts and berries are evenly coated with flour.

fill
Place butter, honey and sugar in a small saucepan. Bring to a boil until the sugar is completely dissolved.

Dough
Pour the boiling filling into the bowl with the flour mixture and immediately stir thoroughly. You should get a soft, slightly oily mass (without dry flour).

Line a baking sheet with baking paper. Put the resulting dough in small piles at a large distance from each other. When baking, the cookies spread a lot.
Bake at t=170~180°C for 7~13 minutes until the cookies are brightly browned. Put the finished cookies with paper on the table. If the cookies are stuck together, then separate them with a knife - not cutting, but moving away from each other.

If desired, while the cookies are hot, they can be shaped using metal cutting molds. Cool the cookies without removing them from the paper. Separate cooled cookies from paper. Ready-made cookies at this stage can already be served on the table

For full compliance classic recipe, cookies must be covered with chocolate. Chocolate - white or black - melt with stirring in a water bath or in a microwave and spread it with a layer of 2~3mm on the flat side of the cookies. You can also apply chocolate to cookies with a paper funnel. Roll up a piece of baking paper and secure with tape. Put the broken chocolate inside the bag. Place the bag in the microwave for 3~5 minutes or in the oven at t=80~100°C for 7~10 minutes. Pour the chocolate through the hole in the bag onto the back of the cookies.

Chocolate on cookies can be left in strips or spread with a knife into an even layer.
Put chocolate cookies in the refrigerator for 10~15 minutes to harden, but it is better for the chocolate to harden at room temperature. This will take 1 to 3 hours.

Yield: 20~25 cookies.

Shortcake with jam and hazelnut meringue

The cookies are very tasty, with interesting tactile sensations - crumbly crispy layers of dough and meringue are located on top and bottom, and inside there is a moist sourish layer of jam. The aroma of nuts is mixed with the aroma of jam. There are two ways to bake these cookies. The time spent on both baking options is about the same.

Ingredients
Dough
150g butter,
1/4 cup sugar
1 tsp baking powder
2 cups of flour,
2 yolks,
5~7 tbsp water

Filling
7~8 tbsp jam or thick jam

Meringue
2 squirrels,
0.5 cup sugar
1 cup walnuts

Dough
Warm the oil to room temperature. Mix butter with sugar, flour and baking powder in a mixer. You should get a small greasy grain. Stir in 2 egg yolks and gradually add cold water to make a soft plastic dough.

Place a sheet of parchment paper on the table. Pour the dough on it. Roll out into a large thin layer about 35x30cm in size. Transfer the dough along with the paper onto a baking sheet. Spread a thin layer of jam or jam on the layer. It is desirable that the jam or jam be sour. If they are too sweet, then you can mix in a little lemon juice.

Grind the nuts arbitrarily - you can grind them to the state of flour in a coffee grinder, or you can use a knife into large pieces. Beat egg whites with sugar until stiff. Mix with nuts.

1st baking method
Preheat the oven t=200~220°C. Put a baking sheet in it for about 20 ~ 25 minutes - until the edges of the dough are browned. Remove the baking sheet and immediately spread an even layer of meringue over the jam. Turn off the oven. Put the tray back into the oven. Bake in a cooling oven until the meringue is browned.

2nd baking method
Spoon heaps of meringues onto a layer of jam. Carefully spread the meringue in an even layer.

Preheat the oven t=170~180°C. Put a baking sheet in it until the meringue is brightly browned - about 17 ~ 20 minutes. Open the oven and put a second sheet of paper on top of the cookies. Close the oven again and bake the cookies for another 20~25 minutes. Remove the finished layer of cookies from the oven and immediately, while it is hot, cut into pieces.

Cookies with nut crust

Ingredients
Dough
1 cup flour
1/3 powdered sugar
1 yolk,
100g butter,
vanillin

Filling
100g 20% cream,
30g butter,
1 protein
1/3 cup sugar
0.5 cup roasted hazelnuts
if possible - 15~20g chopped almonds

Dough
Bring the oil to room temperature. Separate the yolk from the white of the egg; set aside the protein for the filling. Mix butter, powdered sugar, egg yolk and vanillin with a mixer. Add flour and knead into a soft, non-sticky dough. If the dough crumbles and does not gather in a lump, add 1 to 3 teaspoons cold water. Place the dough in the refrigerator while preparing the filling.

Filling
Grind roasted hazelnuts in a coffee grinder. Grind sugar with protein. Transfer to a small saucepan. Put the butter there and pour in the cream. To put on medium fire and bring to a boil while stirring. Reduce the heat to low and, stirring constantly, bring the fudge to a boil. Add ground nuts, stir and remove from heat. Cool fudge until warm.
In order for the mass to cool faster, you can put the saucepan in cold water.

Making cookies
Put the dough on baking paper. First, flatten it with your hands, and then roll it into a thin large layer with a rolling pin. The thinner the dough is rolled out, the more crumbly the cookies will be. Spread the filling over the dough in an even layer. If possible, sprinkle on top. almond petals. Transfer the paper with the dough to a baking sheet and place it in an oven preheated to t=170~180°C for 20~30 minutes until the top is beautifully browned. Remove the finished dough layer from the oven, cool to moderately hot and cut into squares or rhombuses with a sharp knife.

Croatian cookies

Exceptionally delicious biscuits beautiful pattern on the cut. And it has a very cute and funny name. Crispy crumbly dough. The aroma is appetizing - creamy-nutty. Chocolate not only gives completeness to the drawing, but also complements flavor range. If you decide to save money and refuse chocolate, the taste of cookies will suffer greatly. I even decided that the next time I bake these cookies, I will coat the entire surface with chocolate, and not just the middle.

Ingredients
20~30g chocolate,
1 tbsp powdered sugar

Dough
1 cup flour (160g), 1
00g butter,
1 tbsp powdered sugar,
2 yolks,
1 tbsp milk
1 tsp baking powder

Filling
2 proteins, 0.5 cups sugar, 1 cup walnuts, 1 tbsp cocoa, vanillin

Dough
Bring butter to room temperature. Stir in flour, baking powder and powdered sugar. You can stir with your hand or a spoon, but it is better with a mixer. You should get a small greasy crumb.

Separate the egg whites from the yolks. Remove whites for later use. Put the yolks into the flour and mix lightly. If you can see that the flour is not all wetted, add 1 tablespoon of milk. Knead the dough. If necessary, to achieve the correct consistency, you can add a little more milk or sprinkle flour. You should get a soft, sticky dough that holds its shape. Place the dough in the refrigerator while preparing the filling.

Filling
Grind the nuts to the size of peas and rice. It is not necessary to grind into flour, because. small pieces of nuts improve the taste of cookies. Mix with cocoa. Whisk the egg whites into a foam and, gradually pouring sugar under the blades of the mixer, bring the foam to hardness. Gently and quickly fold the beaten egg whites into the nuts. (The longer the stirring continues, the more the foam will fall off.)

cookie molding
Take the dough out of the refrigerator. Form a ball out of it. Place a sheet of parchment paper on the table. Roll out the dough directly on the paper into a rectangle measuring 28x30cm. Put the filling on the dough and spread over the entire area. From two sides towards each other, twist two rolls.
(It is more convenient to do the first twist by lifting the dough from below through the paper, and not by taking the dough directly. The next turns can be done already without paper.) You need to twist very loosely so as not to squeeze out the filling. Twist the rolls not close to each other, but leave a distance of about 2 cm between them.

Transfer the blank together with paper to a baking sheet and place in an oven preheated to t \u003d 180 ~ 200 ° C until brightly browned - for about 30 minutes. Remove the finished blank with paper from the oven and put it on the table.

Boca, i.e. the rolls themselves, sprinkle with powdered sugar through a strainer. Spread melted chocolate in the middle. Let the chocolate cool and harden. Carefully cut into slices, being careful not to break the fragile dough.

Pink biscuit with cranberries

The cookies are very interesting. It is sour, but with a slight bitter aftertaste. The bitterness is what happens when you bite into a cranberry seed. Very nice interspersed with whole cranberries. The acidity of these berries is compensated by the sweetness of powdered sugar. Cookies do not come out high, but loose.
Eat important point when baking - if you remove the cookies from the oven immediately after cooking, they will be soft and pink. But if you keep it in the oven for another five minutes, then they will dry out, become hard and crumbly, and the color will turn brownish.

Ingredients
100g cranberries, 2
eggs,
100g sugar
~100g flour
1 tsp baking powder
0.5 teaspoon of soda
whole cranberries for garnish
powdered sugar for sprinkling

Grind cranberries in a blender or scroll through a meat grinder. You should get a thick, non-fluid mass. If the mass is too liquid (this happens when using overripe cranberries), then it must be boiled down to a thick state.
Separate the egg whites from the yolks. Beat egg whites with 50g of sugar until stiff. Beat the yolks with the remaining 50g of sugar and cranberries. Add flour with soda and baking powder. Mix. You will get a thick dough. Mix 1/3 of the beaten egg whites into this dough. The dough will become thinner. After that, gently mix in the rest of the proteins with a spoon - movements from the bottom up. Put the resulting dough into a plastic bag. Cut off a corner. Squeeze the dough into small cakes on a baking sheet covered with baking paper. Insert a whole cranberry into the center of each cookie.

Put in the oven preheated to t=180~200°C until done (about 12~15 minutes). The cookies should be completely baked, but still soft and pink.
When overexposed in the oven, the cookies dry out and become brownish.
Remove the cookies from the oven and immediately sprinkle with powdered sugar through a strainer.

Cake "Herringbone"

Beautiful and delicious cake

Ingredients (for 6 cakes):

For the biscuit:
3 eggs
a pinch of salt
75 g sugar
100 g ground almonds
25 g flour
25 g starch

For decoration:
100 white chocolate
100 g pistachios

For icing (snow tops):
3 tbsp powdered sugar
1 tsp lemon juice
Powdered sugar for snow

To bake these biscuits, you will need baking paper. On paper, draw circles with a diameter of 20 cm, cut them out, cut to the middle, fold the bags and secure with paper clips.

Place paper bags vertically, for example, in glasses with a diameter smaller than the diameter of the bags.

Now you can do the test. Separate the whites from the yolks. Whisk the egg whites with a pinch of salt until stiff, then continue beating while adding the sugar. Then add yolks.
Mix ground almonds with flour and starch. Carefully fold the flour mixture into the egg mass. Fill with dough pastry bag and fill paper bags out of it.

Bake in an oven preheated to 180°C for 15-20 minutes.

Remove from oven and leave to cool.
Detail pistachios. Melt white chocolate in a water bath
Free the cooled biscuits from the paper, carefully with a sharp knife, if necessary, evenly cut off the base.

Red dots-balls (any jam) can be applied using a conventional syringe without a needle.
Mix powdered sugar with lemon juice and pour a teaspoon of this glaze on top of the trees.

Sprinkle the cake with powdered sugar.

realhousemoms.com

Ingredients

For cookies:

240 g butter;
150 g of sugar;
vanillin - on the tip of a knife;
240 g flour;
40 g cocoa;
1 teaspoon baking powder;
½ teaspoon of soda;
¼ teaspoon salt;
2 tablespoons of milk.

For glaze:

90 g butter;
3 tablespoons of cocoa;
2 tablespoons of milk;
250 g of powdered sugar;
confectionery topping - optional.

Cooking

Beat butter, sugar and vanilla with a mixer. Add flour, cocoa, baking powder, soda and salt and beat until smooth. Pour in the milk and mix well again.

Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.

Drizzle the cookies with chocolate icing and garnish with sprinkles if desired. This must be done immediately, because the icing quickly hardens. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.

thecreativebite.com

Ingredients

180 g butter;
200 g of sugar;
1 egg;
vanillin - on the tip of a knife;
320 g flour;
1 teaspoon baking powder;
½ teaspoon of soda;
½ teaspoon salt;
¼ teaspoon ground nutmeg;
140 ml sour cream.

Cooking

Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it in cling film and refrigerate overnight or at least a couple of hours.

homecookingmemories.com

Ingredients

240 g butter;
200 g of sugar;
60 g of powdered sugar;
vanillin - on the tip of a knife;
1 teaspoon mint extract - optional
1 egg;
300 g flour;
1 teaspoon baking powder;
½ teaspoon salt;
½ teaspoon red food coloring

Cooking

Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Finished cookies can be decorated with powdered sugar.

spaceshipsandlaserbeams.com

Ingredients

240 g butter;
130 g of sugar;
2 eggs;
vanillin - on the tip of a knife;
½ teaspoon salt;
½ teaspoon baking powder;
1 teaspoon of soda;
1 teaspoon cinnamon + more for garnish
360 g flour;
½ cup chopped walnuts + more for garnish
½ cup white chocolate chips + more for garnish
1 large apple;
¼ cup caramel sauce.

Cooking

Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.

Add chopped nuts and chocolate chips to the dough. You can make it yourself: just finely chop the white chocolate. Peel the apple, remove the core and cut it into small cubes. Add the apple to the batter and stir.

Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts, chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.

recipes-plus.com

Ingredients

220 g butter;
5 tablespoons of sugar;
vanillin - on the tip of a knife;
¼ teaspoon salt;
240 g flour;
240 g chopped walnuts;
200 g of powdered sugar.

Cooking

Roll the still warm cookies in powdered sugar. Let it cool and roll in the powder again.

bettycrocker.com

Ingredients

For cookies:

300 g flour;
2 teaspoons of baking powder;
½ teaspoon salt;
250 g sugar;
120 g butter;
100 g ricotta;
2 teaspoons grated lemon zest;
2 eggs;
vanillin - on the tip of a knife.

For glaze:

280 g of powdered sugar;
3-4 tablespoons of lemon juice.

Cooking

dinneratthezoo.com

Ingredients

120 g butter;
30 large marshmallows (can be replaced with soft marshmallows);
1 ½ teaspoons green food coloring
vanillin - on the tip of a knife;
350 g corn flakes;
a little vegetable oil;
red dragees - for decoration.

Cooking

Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, cut them into small pieces and pour a little water into the pan.

Remove saucepan from heat, add food coloring, vanilla, and corn flakes. Mix everything thoroughly. Put a tablespoon of this mixture on parchment, greased with vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.

And this video clearly shows the process of making these "wreaths":

bhg.com

Ingredients

For cookies:

240 g butter;
200 g of sugar;
1 teaspoon baking powder;
¼ teaspoon salt;
1 egg;
vanillin - on the tip of a knife;
270 g flour;
1 tablespoon cocoa;
1 tablespoon of powdered sugar.

For filling:

250 g of powdered sugar;
30 g butter;
2 teaspoons of ground coffee;
vanillin - on the tip of a knife;
some milk.

Cooking

On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on parchment-lined baking sheets and bake in an oven preheated to 190 ° C for 8-10 minutes.

Mix ingredients for filling, adding milk as needed. You should have a thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.

wellplated.com

Ingredients

200 g of sugar;
240 g butter;
80 g cream cheese;
½ teaspoon salt;
vanillin - on the tip of a knife;
1 egg;
270 g flour.

Cooking

Mix sugar, softened butter, cream cheese, salt, vanilla and egg yolk until smooth. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.

cookingclassy.com

Ingredients

120 g butter;
150 g of sugar;
100 g of honey;
1 large egg;
2 tablespoons of water;
320 g flour;
1 teaspoon of soda;
½ teaspoon salt;
2 teaspoons ground ginger;
½ teaspoon ground cinnamon;
½ teaspoon ground nutmeg;
½ teaspoon ground cloves.

Cooking

Now that you've baked delicious fragrant cookies, it's time to make them a real decoration of the holiday table. Thanks to a variety of molds, delicious glaze, food coloring and a culinary syringe, you can create real works of art. Here are some ideas for inspiration:

1. Classic glaze

thekitchn.com

Ingredients

250 g of powdered sugar;
4 tablespoons of milk;
vanillin - on the tip of a knife.

Cooking

Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.

If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.

There are many original designs for New Year's cookies:

2. Protein glaze

kingarthurflour.com

Ingredients

2 egg whites;
2 teaspoons of lemon juice;
330 g of powdered sugar.

Cooking

Whisk the egg whites and lemon juice with a mixer. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little more water.

Here are some ideas on how to decorate cookies with egg white frosting:

3. Butter glaze

taste.com.au

Ingredients

75 g melted butter;
500 g of powdered sugar;
vanillin - on the tip of a knife;
5 tablespoons of milk.

Cooking

Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.

See how easy it is to decorate cookies with buttercream icing:

You can decorate a Christmas tree with such beautiful cookies. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.

New Year is a favorite and long-awaited holiday for many people. festive table customary to cook different dishes including baked goods. Children especially love it, but adults, having become a little children this evening, will not refuse this treat. good holiday option baking can become cookies, for the New Year it is baked in many countries. With the advent of our sale necessary components for traditional New Year's cookies, such a dessert has become quite popular and with us, baking for the New Year has become more affordable, many people are fond of it.

How is Christmas cookies different from others? The secret is simple: the main difference lies in the shape of the products, chefs try to make New Year's cookies, taking into account holiday symbols. New Year's baking is often different too spicy taste and an extraordinary aroma, which is achieved thanks to the smells of cloves, cinnamon, ginger, turmeric and others fragrant spices. It is with spices that New Year's cookies outperform their simpler counterparts.

New Year's cookies are prepared easily and quickly, and you can find any use for them on a holiday, except for treats.

Do-it-yourself New Year's cookies can be decorated Christmas tree, you can give as a gift to a loved one, beautifully putting them in the same home-made box. At the same time, it is desirable to beautifully paint cookies for the New Year with icing, chocolate, and various confectionery additives. This will give a festive New Year's cookies. The recipe will tell you the order of your actions in their manufacture, but it is also desirable to see how experienced chefs make Christmas cookies. A recipe with a photo is just for this. Must be very beautiful New Year's baking 2019, a recipe with a photo must be chosen carefully, taking into account suitable symbols. New Year's cookies are suitable, the recipe with a photo for this holiday should please the Pig, the patron saint of 2019. TO basic recipe New Year's cookies worth adding bright dyes and fragrant "fiery" seasonings.

But first, study the experience of the masters, they know exactly how to make New Year's cookies. Recipes with photos posted on our website will help you with this.

Your guests, especially children, should certainly like your pastries for the New Year 2019. Recipes with photos on our website, which is why we recommend to study.

To anyone basic version dough, you can safely add vanillin, cinnamon, nut crumbs and other fragrant and beautiful ingredients;

The dough should be put in the refrigerator for 2 hours, it will become more suitable for rolling. It is necessary to achieve a sheet thickness of about 1 centimeter;

Prepare in advance different molds in the form of festive figures: stars, snowmen, snowflakes, Christmas trees, cones, little animals, etc .;

In the absence of molds, you can make a stencil from cardboard and cut out cookies on it, but this is a more difficult way;

You can also make cookies using inverted cups, glasses of different diameters, you can cut out figures with a sharp and thin knife;

Prepared products should be laid out on a parchment-lined baking sheet at some distance from each other, cookies may increase in size. The oven should be heated to 180 degrees, and put a baking sheet in it for 10-12 minutes;

Any New Year's Eve Cookie Recipe Calls for One bright decoration. Melt white chocolate in a water bath, and with confectionery syringe or a homemade bag, color the cookies as you wish;

For this, you can also use the glaze, which is prepared as follows: beat the white of one egg with one teaspoon of lemon juice and two cups of powdered sugar. Powder needs to be added little by little, before acquiring glaze desired consistency, not too thick, but not quite liquid; Food coloring added at will;

If you intend to paint a more complex pattern on your product, wait until the previous layer of glaze dries;

If colored sprinkles, edible decorative balls are used for decoration, then, on the contrary, it is not necessary to wait for the glaze to dry;

It is better to store such cookies in tightly closed cardboard or metal boxes so that they do not harden quickly.