Cookies for Christmas when you can bake. Traditional Christmas Cookie Recipes

11 recipes icing sugar for decorating Christmas cookies Vanilla icing Ingredients: - powdered sugar - 0.5 tbsp - milk - 1 tsp. - salt - a pinch - butter- 1 tsp - vanillin - 1 pack. Preparation: Melt the butter and add the rest of the ingredients. Mix until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. We mix everything until the consistency of sour cream or cream. We put vanilla in the finished glaze. If the mass is too thick, you can add milk to it, if liquid - powdered sugar. Custard glaze Ingredients: - sugar - 1 tbsp. - egg whites- 4 things. Cooking: Organize water bath. Pour the whites into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we listen to the icing from the fire and continue to beat for another five to seven minutes Caramel icing Ingredients: - Brown sugar- 0.5 st. - powdered sugar - 1 tbsp. - butter - 2 tbsp. l. - milk - 3 tbsp. l. - vanillin - 1 pack. Preparation: Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Let it boil and boil for one minute. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, put the vanilla and the remaining powder. Beat again until you get the finished glaze Lemon glaze Ingredients: - icing sugar - 3 tbsp. - butter - 100 g. - lemon juice- 2 tablespoons Preparation: Mix butter, freshly squeezed lemon juice and icing sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder. orange glaze Ingredients: - powdered sugar - 0.8 tbsp. - orange juice - 3-4 tablespoons Preparation: Pour freshly squeezed juice into a saucepan and gradually add powdered sugar to it, and not vice versa. Mix powder with orange juice pouring it up desired consistency. The orange icing should be a little runny so it spreads easily over the cake. Creamy glaze Ingredients: - powdered sugar - 2 tbsp. - heavy cream- 0.5 st. - butter - 1 tbsp - vanillin Preparation: Pour the cream into a saucepan, put the butter there and heat everything over medium heat until the butter melts. Then pour powdered sugar into hot cream, add vanillin and beat everything with a mixer. Beat until the icing is completely cooled and the consistency is thick and uniform. Professional colored icing Ingredients: - icing sugar - 1 tbsp. - milk - 2 tsp - sugar syrup- 2 tsp - almond extract - 0.4 tsp - food colorings Preparation: Mix powdered sugar with milk to a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and start beating until the glaze becomes shiny and smooth. Divide icing between cups and add to each cup. desired dye. The more dye we put, the richer and brighter the color will turn out. To glaze the cookies, dip them in colored glaze or smear it with a brush. To draw, spread the icing in cream injector and apply color drawings to the cake or cookies. Gingerbread Icing Ingredients:- granulated sugar- 1 tbsp. - water - 0.5 tbsp. Preparation: Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the icing and add flavorings (vanilla, almond, rum). We cool to a still quite hot state: the finger endures, but it is very hot. Let's start glazing. On large gingerbread and gingerbread, apply glaze with a brush. Small gingerbread cookies are simply immersed in syrup, mixed and carefully removed with a slotted spoon. We spread the gingerbread cookies on the grate so that the excess syrup is stacked, and the remaining one is frozen, turning into gingerbread glaze. Coffee icing Ingredients: - powdered sugar - 2 tbsp. - strong coffee- 3 tablespoons - butter - 1 tbsp. Preparation: Brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. We cool the coffee. Let the butter melt a little so that it becomes soft. Mix oil with powdered sugar and coffee until smooth. Chocolate icing Ingredients: - powdered sugar - 2 tbsp. - milk - 4 tbsp. l. - cocoa powder - 2 tbsp. l. - butter - 1 tbsp. l. - vanillin - 1 pack. Preparation: Add powdered sugar, cocoa and vanillin to soft butter. Mix well and gradually add milk, stirring until smooth. Yolk glaze Ingredients: - powdered sugar - 0.5 tbsp. - sugar - 0.5 tbsp. - egg yolks - 2 pcs. - water - 2 tbsp. l. Preparation: Pour the yolks into a saucepan, pour the powdered sugar into the same place and beat until foam appears. We mix sugar and water in another saucepan and cook the syrup (cook until the test for a thread). Cool the finished syrup warm state and gradually introduce beaten yolks into it. Finished glaze cannot be stored. It cures very quickly and therefore must be used immediately.

The holidays are rapidly approaching, the streets are decorated with snow, garlands are lit in the houses. In the evenings from the kitchen comes unique aroma fresh baked...

We bring to your attention 5 favorite recipes and 30 ideas New Year's cookies, choose take note, fantasize and be sure to involve all family members in this exciting activity!

Enjoy watching and have a cozy December evenings!

1. Easy M&M's Christmas Cookie Recipe

You will need:

• 1 cup M&M's
• 2 cups of flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup softened butter
• ½ cup vegetable oil
• ½ cup sugar
• ¾ cup cane sugar
• 2 teaspoons vanilla
• 2 eggs

Cooking method:

1. Preheat oven to 170 degrees.
2. Lay a baking sheetparchment paper.
3. Mix butter and vegetable oil, sugar and cane sugar.
4. Add vanilla and eggs.
5. Mix flour, baking powder and salt.
6. Combine everything and mix.
7. Carefully add M&M's.
8. Spoon the mixture onto a baking sheet - one spoon = one cookie
9. Bake for about 10 minutes until the edges are browned.
10. Cool on a wire rack.

2. Another recipe for simple cookies with filling

You will need

• 1 cup softened butter
• ½ cup sugar
• 2 cups of flour
• filling, e.g. cherry jam
• 1 cup powdered sugar
• 1-2 teaspoons of milk
• ½ teaspoon vanilla

Cooking method:

1. Preheat oven to 180.
2. Mix butter and sugar.
3. Mix the flour (the dough should be crumbly).
4. Roll out the dough into round balls and place on a baking sheet (do not grease it).
5. Make prints in each ball of dough and fill it with filling.
6. Bake for 15 minutes until the edges of the cookies are browned and set.
7. Let the cookies cool on the sheet for 15 minutes.
8. Make the frosting: mix the icing sugar with milk and vanilla.
9. Decorate cookies with icing.

3. Christmas gingerbread

You will need:

• 175 gr flour
• 1/4 tsp soda
• a pinch of salt
• 1 tsp cinnamon
• 1 tsp ginger
• 65 gr. butter
• 75 gr. powdered sugar
• 2 tbsp honey
• 1 yolk

Cooking method:

1. Sift and mix all dry ingredients (except powder).
2. Very finely and quickly chop the ice-cold butter into 5 mm cubes and pour it into the dry mixture.
3. Mix the dough with your hands and add powder, honey, and yolk.
4. Stir again. You should get a very cool smooth dough. If it crumbles, add honey.
5. Roll the dough into a ball and, wrapped in cling film, put in the refrigerator for an hour.
6. Roll out the layer with a thickness of 3-6 mm and cut out the molds.
7. Preheat oven to 170 degrees.
8. Bake 8-10 minutes.

4. Vanilla crescents

You will need

• 400 g wheat flour
• 300 g butter
• 100 g sugar
• 150 g almond flour
• 1 egg
• 2 tsp vanilla (can be replaced with 3 sachets of vanilla sugar)
• Zest of 1/2 lemon
• 3 tbsp powdered sugar and 1 tsp. vanilla for decoration

Cooking method:

1. Mix wheat flour with almond flour and add vanilla.
2. Cut the butter into pieces, mix in a food processor with sugar and lemon zest.
3. Add the egg, then stir in the flour, mix and bring the dough until smooth with your hands.
4. Wrap the dough in cling film and leave in the refrigerator for 2 hours.
5. Preheat oven to 175 degrees.
6. Roll the dough into sausages and shape them into crescents.
7. On a baking sheet lined with baking paper, lay out the crescents.
8. Bake for 20 minutes.
9. Sprinkle the hot cookies with the icing and vanilla mixture.

5. Cookies "Christmas reindeer"

You will need:

• 1 cup flour
• 1/4 cup powdered sugar
• 100 g butter
• 1 egg yolk
• a pinch of salt
• soda - on the tip of a knife
• 50 g mastic
• 50 g chocolate
• 2 tbsp. l. cream
• M&M's - 50 g

Cooking method:

1. Beat the egg yolk, add the sifted flour, salt, powdered sugar, soda and mix everything thoroughly.
2. Grate the butter on a coarse grater and add it to the flour mixture.
3. Knead the dough.
4. Roll out the cake with a thickness of 7 mm, make circles with a cookie cutter and spread them on a baking sheet.
5. Preheat oven to 200 degrees
6. Bake cookies for 15-20 minutes.
7. Bring cream to a boil, remove from heat, add chocolate and stir until smooth.
8. Pour hot chocolate into a pastry syringe and decorate cookies.
9. Make spouts out of mastic and M&M's.

And a few more ideas for inspiration!

1. Melted Snowman Cookies

2. New Year's chocolate cookies

3. Christmas shortbread"Christmas Trees"

4. Figured gingerbread with lemon glaze

1. Vanilla rolls
280 g flour
210 g softened butter
70 g ground walnuts
70 g powdered sugar
Knead the dough. Let rest for an hour in the refrigerator (or overnight). roll sausages and bend them in the form of a month (or cut out with a cookie cutter). Bake. Roll hot in powdered sugar mixed with vanilla sugar.

2. Myslivecki knofliks
300 g flour
2 yolks
1 tsp Roma
30 g powdered sugar
200 g butter
Pour the flour with powdered sugar in a slide, make a depression, into it the yolks, rum and butter, cut into pieces. Knead the dough, put in the refrigerator for 30 minutes. Roll out thinly (about 3 mm). Cut out circles about 4 cm in diameter. Beat 2 proteins with 100 g of sugar, carefully introduce 200 g of ground nuts into the proteins. Put a little protein-nut mass on each circle and half a walnut on top. Bake

3. Gingerbread
400 g of flour (from 400 g the dough is too tight, I advise you to put 350 g and, if necessary, add more when rolling out the dough)
120 g powdered sugar
60 g butter
2 eggs
2 tbsp. spoons of honey
lemon peel
1 tsp soda
2 tsp spices for gingerbread (cinnamon, coriander, allspice, cloves, nutmeg, etc.)
Knead the dough. Put in the refrigerator overnight. Roll out thinly and cut out shapes with cookie cutters. Bake. Brush with beaten egg with a little water. When the gingerbreads have cooled, decorate them with icing - beat 1 protein a little with a fork, add powdered sugar in parts until a thick mass is obtained, which is put into a bag, cut off a corner and draw on each gingerbread.
Gingerbread cookies are best baked in advance so that they lie down as much as possible and become soft.

4. Vinne Kitichki
250 g flour
250 g butter
1 yolk
5 tbsp white wine
Knead the dough. Let it soak for at least two hours in the refrigerator. Roll out no more than 5 mm and cut out flowers, bake. Remove from oven and dip each cookie into cinnamon sugar. The cookies are flaky and crumbly.

5. Linetska srdtse (Cookie made with jam)
210 g flour
70 g powdered sugar
140 g butter
2 yolks
lemon zest (optional)
knead the dough, put in the refrigerator for 1 hour or overnight. Roll out very thinly 2 mm, cut out hearts (cut another heart inside half). Bake for a short time, about 5 minutes. Cool and blind the two halves with strawberry jam.

Or you can blind with jam and dip on one side in melted chocolate, put a nut on top

6. Mariska
dough 1
150g flour
50 g sugar powder
100 g butter
1 yolk
1 pack vanilla sugar
lemon peel
Knead the dough, roll out thinly and cut into small circles. Bake
dough 2
250 g powdered sugar
50 g cocoa
50 g butter
30g ground nuts
3 tbsp rum
some lemon zest
Mix everything, roll out, cut out the same circles.
Blind baked and unbaked circles with jam. Pour fondant on top - mix 200 g of sugar powder with 2 tbsp of water and 4 tbsp of lemon juice. Place a piece of walnut on top.

7. Babichchina tubules(requires metal tubes for baking)
400 g flour
100 g powdered sugar
1 tsp cocoa
100 g ground nuts
1 egg
250 g butter
Mix the dry ingredients, make a well, put the egg and butter into it, cut into pieces. Knead the dough. Roll out as thin as possible. Cut into strips of about 5 cm, wind into tubes and bake. Remove from molds while hot. Dip the cooled tubes on both sides in melted chocolate (melt 100 g of chocolate and 50 g of butter in a water bath). Two days before Christmas, fill the tubules with cream. I do with protein.

Until there were molds for straws, I baked these:
8. Honey pipes
170 g flour
140 g sugar powder
1 egg
40 g honey
1/4 tsp soda
Knead the dough, let rest in the refrigerator. Roll out as thin as possible, cut out circles of about 5 cm. Bake, take out one or two circles and wrap them hot on a ladle handle or any tube that is suitable in size. This must be done quickly so that the circles that remain in the oven do not burn out. Cooled tubes can be dipped on one side in melted chocolate. A couple of days before Christmas, fill with your favorite cream (I have protein). In this photo, I have them more like envelopes than tubes

9. Take a breath(without baking)
220 g powder
240 g Piscota biscuit crumbs*
135 g softened butter
3 tbsp cocoa
4 tbsp rum (I have Czech rum, I add more by eye)
3 tbsp milk
1 pack vanilla sugar
Knead the dough, if watery, add more crumbs, if thick - milk. Dip the mold in fine sugar, fill and make a hole. Fill the hole with cream pastry bag. Cream: 100 g of softened butter, 1 tbsp of rum, 1 yolk, 80 g of powder. Place on cookie sheet and remove from mold.

* I buy Pishkota biscuits or you can make your own. Beat 6 proteins in a strong foam. Grind 6 yolks with 200 g of sugar, add water. Add 140 g of flour in parts, alternating with proteins and gently kneading with a spatula. Drop small circles from a pastry bag onto a baking sheet lined with baking paper. For crumbs, I smear the dough on paper, bake and dry

Recipe in the comments
Here are the molds (they say you can also buy in Russia):

I have one like the last one. While I was looking for a photo of molds, I saw this beauty

10. Pusinki(our meringues or merengue)
In many recipes, only yolks are used, so meringues are made from proteins.
for 1 protein 70 grams of sugar. Shake into a stable foam. Place on a baking sheet in the form of small stars. dry at a temperature of 100 degrees for about an hour. Ready ones can be decorated with chocolate or molded together (I don’t)

Every year I try to try at least one new recipe, last year was

11. Coconut wreaths
300 g butter
100 g sugar powder
A little lemon peel(I did without)
2 yolks
5-6 tbsp warm milk
350 g flour
60 g coconut flakes
Beat butter with powder until white. Add the yolks one at a time, add the milk by spoonfuls, At the end, gently mix the flour with the coconut with a spoon. Drop rings from a pastry bag with a large star. Bake. When cool, dip one side in melted chocolate (or chocolate-and-butter fudge) and shredded coconut.

This year I made a recipe similar to the first one.
12. Mandlové rolls
300 g flour
100 g ground almonds
40 g sugar powder
200 butter
2 yolks
1 tsp almond flavor
Knead the dough, let rest in the refrigerator (an hour or overnight). Roll out and cut out crescents or roll up sausages and fold over. Bake. While still hot, roll in powdered sugar mixed with vanilla sugar. No photo yet

13. Baskets
I have molds for mini-baskets, they are about 4 cm in diameter.
420 g flour
80 g sugar powder
210 g butter
3 yolks
Pour flour with powder in a slide, make a depression, yolks and butter cut into cubes in it. Knead the dough. Fill baskets. Take out hot from molds. When cool (and a couple of days before Christmas) fill with your favorite cream. I make it with boiled condensed milk, with nutella, with protein cream.

I bake everything on baking sheets lined with parchment paper. I knead two or three doughs at once and in the refrigerator, when I have time, I bake and clean it right away, otherwise they will eat it! Cookies should all be small, one bite. The recipes are simple, they bake quickly, sometimes it takes a long time to decorate, because they must be not only tasty, but also beautiful.
A box with such a variety of cookies is a great gift or addition to a gift.
If you have any questions, write, I will write in more detail.
Help yourself

At the request of the girls, I decided to collect in one topic several types of Christmas cookies that are traditionally baked for Christmas in Germany.
These cookies are perfectly stored for 2-3 months (if they still remain) in metal cookie boxes. And for the unexpected arrival of guests, you will always have something to treat them at hand.

First you need to make the dough. I make dough for all types of cookies at once and store in the refrigerator.

Whenever I have time, I bake and decorate.

1. Cookies "Black and White"

Compound:

300 gr. oils
120 gr. powdered sugar
400 gr. flour
1 egg
1 pack of vanilla sugar
40 gr. cocoa
a pinch of salt
lemon zest on the tip of a knife
protein for lubrication

Cooking:

From butter, sugar, eggs, salt, lemon peel, vanillin and flour knead shortbread dough.

Do not knead for a long time until the dough has set. Divide the dough in half and knead cocoa into one part.

Wrap both doughs in plastic wrap and refrigerate for an hour.

Roll out chilled white dough in a layer 5 mm thick.,

cool slightly and cut into strips 5 mm thick.,

back into the cold. Do the same with the dark dough.

Roll out a layer of 3-5 mm thick from white dough.

grease with protein and lay out strips with zebra. Use protein as glue.

Trim excess dough and glue the sausage.

Good to chill! Slice sharp knife into pieces 5-10 mm thick.

Bake at 180°C until light golden color, approximately 8 min.

Other types of black and white cookies can be made from the leftover dough, look on the Internet. I made a regular sausage.

2. Chocobrecel

Compound:

300 gr. oils
150 gr. powdered sugar
1 egg
450 gr. flour
50 gr. cocoa
1 pack of vanilla
lemon peel
a pinch of salt
chocolate icing for coating
lump sugar

Cooking:

Make shortbread dough from products, knead not for long!

Wrap in cling film and refrigerate for an hour. Roll out the dough into a sausage, cut into pieces of 4 cm (or how I weigh into equal pieces)

and roll them into bundles of 8-10 cm.

Roll into pretzels

and oven at 180°C for about 8 minutes.
Cool, cover with chocolate (temper to make the chocolate shine!) and sprinkle with crushed sugar.

Store in a metal cookie box.

3. Truffles with cinnamon

270 gr. powdered sugar
90 gr. squirrel
400 gr. ground almonds and hazelnuts
14 gr. ground cinnamon
a pinch of salt

Filling:

100 gr. nougat
80 gr. red currant jam (or any other)

Coating:

White chocolate
milk chocolate For decoration

Cooking:

Beat egg whites with sugar and salt until stiff. Mix nuts with cinnamon

and combine with the protein mass in the dough. If dough is soft, add more nuts. Roll out the dough into a sausage, cut into pieces. Shape into balls and make an indentation in the ball with the back of a wooden spoon.

Oven at 175°C 6 min.

Cool and fill the cavity with jam.

Squeeze the nougat over the jam.

Let it harden and cover the truffles with white chocolate. Decorate with milk chocolate.

Store in a metal cookie box.

4. Cookies "Florentine"

Compound:

Almond mass:

40 gr. honey
40 gr. glucose syrup (can be replaced with honey)
80 gr. cream
70 gr. oils
120 gr. Sahara
50 gr. candied fruit (finely chopped)
200 gr. almond plates
15 gr. flour
1/2 pack vanillin
a pinch of salt

Sand dough:

350 gr. flour
200 gr. oils
130 gr. Sahara
1 egg
a pinch of salt
lemon peel
vanillin

Cooking:

Prepare shortcrust pastry, wrap in clingfilm and refrigerate.
For almond mass, boil honey, glucose, cream, butter, sugar,

add the rest of the ingredients, mix, set aside.
Roll out shortbread dough into a layer 3-5 mm thick

and oven at 180°C for 6 min. then take it out of the oven, lay out the almond mass,

level and bake for a few minutes. until golden.

Let stand 2 minutes, then cut the still hot layer into squares.

Brush the knife with vegetable oil.
Store in a metal cookie box.

Classic Florentine biscuits are prepared in special. round forms, only almond mass without shortcrust pastry, and the bottom of the cookie is covered with chocolate and a wavy relief is made. The process is long and laborious, so I suggested an easier modified version.

5. macaroons with jam (Spitzbuben)

Compound:

300 gr. oils
150 gr. Sahara
30 gr. yolk
450 gr. flour
1 pack of vanilla
a pinch of salt
lemon peel

egg for lubrication
ground almonds without peel
strawberry or currant jam

Cooking:

Prepare shortcrust pastry, wrap in clingfilm and refrigerate. Roll out the chilled dough to a thickness of 3 mm. Squeeze out the bottom of the cookie.

Roll out the dough for the upper part of the cookie to 3 mm, brush with egg, sprinkle with ground almonds, lightly press with a rolling pin. (who does not want to bother, just add 100 grams of ground peeled almonds to the dough).

Squeeze out the cookies with the same shape and squeeze out the smaller shape in the middle.

Bake at 180°C until light golden, approx. 8 minutes.

Cool down. Sprinkle tops with powdered sugar.

Coat the bottom of the biscuit with jam, glue with the top.

Boil the jam and pour over the cores. (This is done for shine).

But you can just squeeze the jam to the bottom and glue it to the top.
Store in a metal cookie box.

6. Coconut macrons.

Compound:

180 gr. Sahara
100 gr. squirrel
120 gr. coconut flakes
1 tsp honey
20 gr. flour
1 pack of vanilla
a pinch of salt
lemon peel

Cooking:

Combine all products except flour and salt and cook in a water bath until the mass reaches 80 ° C., stirring constantly

Cool slightly, add flour, salt, mix

Using a bag, squeeze the macrons onto a baking sheet lined with paper.

Let dry for 1 hour and bake at 160°C (air) until golden brown.

Store in a metal cookie box.

7. "The Nutcracker"

Compound:

350 gr. flour
200 gr. oils
130 gr. Sahara
1 egg
a pinch of salt
1/2 pack vanillin
lemon peel

Nut weight:

70 gr. Sahara
30 gr. honey
30 gr. oils
30 gr. glucose syrup (can be replaced with honey)
40 gr. cream
250 gr. peeled whole hazelnuts
15 gr. flour

Dark chocolate for glazing
White chocolate for decoration

Cooking:

Make shortcrust pastry, wrap in cling film and refrigerate. For the nut mass, combine all products except nuts and flour and boil, add nuts and flour, mix and fry a little on fire.

Place on a silicone mat or parchment paper and separate the nuts into 3 pieces.
Roll out the cooled dough to a thickness of 3 mm, cut out cookies with a round cookie cutter, bake at 180 ° C for a short time.

Remove from oven, spread 3 nuts on each cookie

and bake in the oven until golden brown.

Cool, cover the cookies with chocolate icing to the line of nuts,

and on top, if desired, apply a pattern with white chocolate.
Store in a metal cookie box.

8. Vanilla bagels

Compound:

360 gr. oils
120 gr. Sahara
120 gr. ground hazelnuts
420 gr. flour
1-2 vanilla pods
a pinch of salt
lemon peel

Powdered sugar with vanilla for sprinkling bagels

(A few days before cooking, put the vanilla pods in sugar to dry, then grind with sugar in a powerful blender to powder, sift. It turns out the perfect vanilla powder!)

Cooking:

Prepare shortbread dough, if it crumbles, add a little protein for stickiness

Wrap in foil, refrigerate. Roll out the chilled dough into a tourniquet, cut into equal pieces, form bagels.

It's very boring, but worth it! Bake at 180°C for about 8 minutes. roll them while still hot vanilla sugar(be careful, very brittle)

Put cooled bagels in a metal box, sifting each row with plenty of vanilla powdered sugar.

9. Almond cakes with jam

Compound:

280 gr. oils
150 gr. Sahara
150 gr. ground nuts (almonds and hazelnuts)
380 gr. flour
1 egg
1 sachet of vanillin
a pinch of salt
1 tsp ground cinnamon

And:

Red currant jelly
200 gr. marzipan
1 protein

Cooking:

Make shortcrust pastry, wrap in clingfilm, refrigerate. Divide the chilled dough into 2 parts, roll out 2 layers, each about the size of a baking sheet

Bake at 180°C for about 10 minutes, cool. Spread one layer with a thin layer of jelly (hot)

Put the 2nd layer on it.

spread with a thin layer of jelly (hot)

Stir marzipan with protein until smooth, if it turns out watery, add powdered sugar. You should get a mass that can be squeezed out of the bag. Squeeze out the marzipan mass on the layer in strips

Let dry overnight. Caramelize marzipan mass under the grill in the oven or special. device.

Boil the remaining jelly and fill the space between the strips with it.

Let cool, cut into patties.

Store in a metal cookie box.

10. Walnut Triangles

Compound:

300 gr. flour
125 gr. oils
125 gr. Sahara
2 eggs
1 tsp baking powder

Filling:

200 gr. oils
200 gr. Sahara
1 sachet of vanillin
4 tbsp. l. water
400 gr. hazelnuts or walnuts (half ground half chopped)

Chocolate for glazing

Cooking:

Make shortcrust pastry, wrap in cling film and refrigerate. Roll out chilled dough onto a baking sheet.

For the filling, mix all products except nuts and boil. Add nuts, mix.

Let it cool down a bit. Spread the filling over the entire layer

and baked at 180°C for 20 min.

Cool and cut into triangles.

Glaze the ends of the triangles with chocolate.

Store in a metal cookie box.

11. S-cookies

Compound:

150 gr. powdered sugar
300 gr. soft butter
pinch of salt, vanilla, lemon peel, rum flavor
2 yolks
1 egg
360 gr. flour
60 gr. starch
120 gr. ground peeled almonds

Chocolate for glazing

Cooking:

Powder, oil and spices fluffy beat. Slowly add eggs, whisking constantly. At the end, add flour, starch and nuts. Mix by hand, not long! Squeeze cookies out of the bag or special. device.

Christmas holidays filled with fragrances spruce needles, tangerines and pastries ... And no matter where you find yourself at this moment - in the center of old Europe or in the Arkhangelsk province - the smell of spices, which are certainly put in the dough for Christmas cookies, will haunt you everywhere. At Christmas, it is customary to prepare many iconic dishes. In each country, what is there in the country - each region has its own traditions and recipes, but today we will cook Christmas cookies.

Christmas cookies- it's not only tasty treat. The kids will love decorating the Christmas tree with cookies. own cooking. And if you try to decorate cookies especially elegantly and put them in a handmade box, you will get a great hand-made gift that is not ashamed to give even to the dearest people.

Before you start preparing the Christmas cookie dough, prepare all the ingredients. Be sure to sift the flour, so the cookies will be much more tender. Cookie sugar is better to take brown, it will add an extra flavor of molasses to your pastries. The spices for the recipe can be taken immediately ground, but much more fragrant Christmas cookies are obtained if the spices are ground immediately before cooking. This can be done with a grinder, blender, in a mortar or rolling with a rolling pin. When you grind the cloves, take only the balls from the buds, and leave the buds themselves (useful for autumn pickling). Honey, if used in the recipe, it is better to take liquid. It can be replaced with syrup, but the taste of cookies will not be the same. For Christmas baking, it is better not to save on butter and not to use margarine, even the best (after all, nothing can compare with real butter!).

Well, now it's time to start the recipes. They are different, but the old Russian roes are distinguished by one feature: sugar for dough must be burnt to a dark brown color. By the way, it is better to take rye flour for goats.

Ingredients:
500 g wheat flour,
500 g rye flour,
2 stack Sahara,
200 ml of boiling water,
200 g butter,
2 eggs,
4 yolks,
1 tsp soda,
½ tsp salt,
1 tbsp mixtures ground spices(ginger, cinnamon, cloves, cardamom).
For glaze:
2 squirrels,
5 tbsp powdered sugar
dyes.

Cooking:
Pour 1.5 cups of sugar into the pan, put on fire and bring to liquid state, stirring constantly. Carefully pour in boiling water, add the remaining sugar, add butter and mix well until smooth. Remove from fire and cool. Beat eggs and yolks into the cooled zhzhenka, add flour, salt, soda and spices and knead the dough. Wrap it up in cling film and put in the refrigerator for a day or two (in general, this dough can be stored in the refrigerator for up to a month). Roll out the ripened dough into a layer 8-10 mm thick and cut out the cookies. Real goats have the most different forms: stars, angels, deer, lion, birds, vase of flowers, Christmas tree, grapes… Bake at 200°C for 8-10 minutes. For the glaze, beat the whites with powdered sugar and pour into cups, color in different colors and decorate the goats with patterns.

Ingredients:
1 stack honey,
2 stack Sahara,
100 g butter,
1 kg of rye flour (or wheat flour of the 1st grade),
2 stack water,
2 tsp ground spice mixes.

Cooking:
Mix water, honey and sugar, put on fire and boil until dark, stirring. Cool to 60-70°C, add oil and spices, add flour and knead the dough. Let it mature in the refrigerator for 1 hour, then roll it into bundles and fold into various shapes. Bake at 210-220°C for 10 minutes. Ready-made roes are soft, harden when cooled, and after 2-3 days they become soft again. Decorate with icing.

Ingredients:
500 g flour
2 eggs,
4-5 tbsp brown sugar
4 tbsp liquid honey,
4 tbsp milk,
2 tbsp butter,
1 tsp ground ginger,
1 tsp baking powder
½ tsp ground cloves,
½ tsp salt.
For glaze:
225 g of powdered sugar,
1 tbsp lemon juice
1 protein.

Cooking:
In a saucepan, combine honey, sugar, butter and milk, put in a water bath and heat until the sugar dissolves. Sift flour, spices and salt, beat in eggs and mix. Then pour in the cooled honey mixture. Knead the dough. Roll out the dough into a layer 5-7 mm thick, cut out the figures of deer or stars, transfer to a baking sheet covered with baking paper, and put it in the oven, heated to 180 ° C. Baking time 8-10 minutes. Let cookies cool and decorate with icing. The glaze is prepared as follows: combine powdered sugar, lemon juice and protein and beat with a mixer until a smooth, homogeneous mass is obtained. Let stand for 10 minutes, then transfer to a cornet or a bag with a cut off corner and decorate the gingerbread. You can simply dip the gingerbread cookies into the icing or draw patterns.

Ingredients:
200 g flour
110 g brown sugar
1 egg
3 tsp liquid honey,
2 tsp ground ginger,
1 tsp ground cardamom,
1 tsp ground cinnamon,
½ tsp ground cloves,
1.5 tsp soda.

Cooking:
Mix spices and soda with flour. Separately, grind butter and sugar until fluffy. Add egg and honey and beat. Add dry ingredients and knead the dough. Put in the refrigerator for 2 hours. Roll out into a thin layer, cut out the figures and carefully transfer to a baking sheet with a spatula. Put to bake at a temperature of 180 ° C for 5-7 minutes. Watch the process, the cookies may burn! Cookies cool and decorate to your liking.

Ingredients:
2 stack flour,
1 stack Sahara,
250 g butter,
50 g fresh ginger
2 yolks,
100 g cinnamon (dried cherries),
a pinch of salt.

Cooking:
Grate the ginger on a fine grater, add softened butter and sugar and beat with a mixer. Whisking constantly, add egg yolks and salt, then flour. Knead the dough. Roll it out on a floured table to a thickness of 5 mm and cut out the figures. Place on a greased baking sheet and bake at 180°C until golden brown.

Ingredients:
200 g flour
50 g starch,
100 g sugar
200 g butter,
50 g coconut flakes (not colored)
1 egg
½ tsp ground nutmeg,
1 tsp orange or lemon peel,
1 tsp ground cardamom,
1.5 tsp ground cinnamon
2 tsp ground ginger,
a pinch of salt, jam, honey.

Cooking:
Mix flour, softened butter, starch and coconut flakes, add the egg, sugar, zest and all spices, quickly knead the dough, wrap in cling film and refrigerate for 30 minutes. Roll the chilled dough through a film into a thin layer and cut out cookies of any shape. Cut out the center of half of the cookies. Transfer the whole cookie to a baking sheet, grease with jam, put the cookie without the center on top. Mix a little honey with ginger, grease the cookies and sprinkle with chips. Bake at 200°C for 8-10 minutes.

Ingredients:
200 g flour
50-60 g brown sugar
50 g white sugar
30 ml liquid honey
30 ml of water
1.5 tbsp soy sauce,
60 g butter,
1.5 tsp ground spice mixes (ginger, cinnamon, cloves),
⅔ tsp soda.

Cooking:
Combine honey, water, both types of sugar in a saucepan, mix and heat. Add soy sauce, oil and spices, let cool slightly and add soda. Gradually adding flour, knead elastic dough and refrigerate for 30-40 minutes. Then roll into a thin layer (1-2 mm), cut out the cookies, transfer to a baking sheet and place in the oven, preheated to 180 ° C, for 5 minutes. Cookies bake very quickly, don't miss it!

Ingredients:
250 g flour
200 g butter,
100-150 g of sugar,
50 g chopped almonds
1 egg
1 tsp baking powder
1 tsp ground ginger,
1 tsp vanilla sugar
1 tsp salt.

Cooking:
Combine flour with dry ingredients, add softened butter and knead the dough. Wrap in cling film and refrigerate for 1 hour. Preheat oven to 180-200°C. Roll out the dough into a layer 3-5 mm thick, place on a baking sheet, greased with oil, and bake for 12-15 minutes.

Ingredients:
400 g flour
100 g butter,
50-70 g of sugar,
1 egg
5 tbsp liquid honey,
1 sachet of baking powder
1 tsp ground ginger,
100 g dark chocolate,
100 g white chocolate.

Cooking:
Beat the egg with sugar, add the rest of the ingredients and knead the dough. Roll it out into a 5 mm thick layer, cut out hearts with a cookie cutter and put them on a baking sheet covered with baking paper. Place in the oven preheated to 180°C for 12 minutes. Cool the finished cookies on a baking sheet. Melt the black and white chocolate separately in a water bath. Grease half of the cookies with a brush with white icing, half with black. Place the trays in the refrigerator to harden the chocolate.

Ingredients:
1 orange
500 g flour
150 g sugar
150 g butter,
2 eggs,
2 tsp vanilla,
2 tsp baking powder.

Cooking:
Peel the orange with fine grater and squeeze the juice out of it. Rub softened butter with sugar and vanilla lush mass, add eggs, zest and juice. Mix and add flour with baking powder. Knead the dough and roll it into a thin layer. Cut out star-shaped cookies, transfer to a baking sheet and bake at 180°C until golden brown. Decorate with icing.

Ingredients:
150 g flour
100 g sugar
110 g butter,
60 g almonds
1 egg
1 sachet of baking powder
½ lemon (zest)
¼ tsp ground nutmeg,
½ tsp ground cinnamon,
⅓ tsp salt.
For a surprise:
strips of paper with predictions.

Cooking:
Rub the butter with sugar and beat with a mixer, add the lemon zest, spices, egg and beat until smooth. Peel the almonds and toast in a dry frying pan, then let cool slightly and grind into flour in a blender. Combine flour with nuts, salt and baking powder, add egg-butter mixture and knead soft dough. Wrap it in cling film and refrigerate for 2 hours. Roll out on a table dusted with flour, cut out hearts or stars (be sure to have an even number!). Wrap paper strips with predictions in foil, lay on half of the cookies, cover with the remaining cookies and flatten slightly so that the cookies do not fall apart during baking. Bake for 12-15 minutes at 180-190°C. Sprinkle the finished hot cookies with powdered sugar and cool.

Ingredients:
2 stack flour,
1 stack Sahara,
300 g butter,
3 yolks,
salt.
For icing sugar:
½ stack Sahara,
3 tbsp water.
For chocolate icing:
½ stack Sahara,
2 tbsp cocoa powder
3 tbsp water.

Cooking:
Beat butter and sugar until fluffy, add one at a time raw yolks, salt and stir. Sift the flour on the table in the form of a slide, make a recess and put the oil mixture into it. Chop the flour with butter into crumbs with a knife, then quickly knead the dough with your hands (the faster, the more tender the cookies will turn out). Put the dough in the refrigerator for 30 minutes. Ready dough roll out into a layer 8-10 mm thick, cut out the bells and make holes in the upper part. Place the bells on a baking sheet sprinkled with flour and bake at 230-250°C until golden brown. Cool down. Meanwhile, prepare the frosting. For the white frosting, melt sugar and water until syrupy and beat. Do the same for the chocolate icing ingredients. Dip cookies in warm glaze. For brightness, you can sprinkle cookies with confectionery sprinkles. When the icing has set, thread thin ribbons through the holes and hang the cookies on the Christmas tree.

Cookies "Spruce cones"

Ingredients:
6 stack flour,
250 g butter,
7-8 tablespoons Sahara,
2 eggs,
8 tbsp milk,
150-200 g walnuts,
1-2 cans of boiled condensed milk,
vanilla or cardamom - to taste.

Cooking:
Rub sugar with eggs, add softened butter, milk and flour. Knead the dough, divide into 3-4 parts and put in the freezer. Line a baking sheet with paper or parchment. Grate a piece of frozen dough coarse grater, put on a baking sheet in a thin layer and bake at a temperature of 160 ° C until golden brown. Pour the baked crumbs onto a dish and bake the remaining dough in the same way. Walnuts fry in a dry frying pan and do not chop too finely. Mix the baked crumbs with nuts and boiled condensed milk. Moisten a narrow trapezoidal glass with water and fill with a mixture of crumbs and nuts. Put the resulting "bump" on a dish. Sprinkle the shaped cookies with powdered sugar. When serving, you can put a few spruce branches on the dish.

Happy Christmas to you!

Larisa Shuftaykina