Recipe for making Christmas gift cookies. New Year's cookies: how to cook
realhousemoms.comIngredients
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.
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.
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.
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. 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.
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 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
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, 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
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 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.
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 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.
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 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.
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
Rub the butter with sugar, salt and honey until fluffy. 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 a 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 a 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 the cookies will be used as Christmas tree 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. Pre-freeze butter or margarine in the freezer, and then grate on a coarse grater and also combine with the egg-sugar mass. Then add the sifted flour in small portions, 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. We will not resort to any chemical dyes, but we will take only natural food products.
How to prepare white icing: 200 g of powdered sugar must be combined with the juice of one medium-sized lemon and raw egg protein. 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, by adding beetroot juice to its composition, you can get shades from pale pink to lilac (from 1 to 5-6 teaspoons of beetroot juice).
Orange color 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 a hot oven so that the icing 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. Make orange zest and add to batter. 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). The 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 ginger dough for the first time. 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 of 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.
A cookie recipe suitable for the best 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 at 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 to the cookies. The cookies themselves are not very sweet, but the sweet glaze makes the cookies taste optimal. About glaze it is necessary to tell separately. After the cookies cooled down, it hardened with a hard 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 the alcohol had evaporated and only the amazing smell of cream liqueur remained. 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 with lemon icing. 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
Classic German Christmas cookie recipe. 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 of candied orange 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 with a 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. As a liquid, plain water, juice, compote, fruit drink, as well as water mixed with something alcoholic - cognac, rum, liquor can be used. 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 zest and spices. Pour flour and starch, mixed with baking powder and soda, quickly mix with a mixer. You should get a soft dough. Add coarsely ground nuts (you can not peel from the peel).
Roll into balls slightly larger than a 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 has quite a few variations. Starting from what additives go into cookies (raisins, cranberries, cherries, candied fruits, ginger) and ending with manufacturing technology (dough brewing, cooking on fire or without any preliminary heat treatment). More modern recipes include adding corn flakes or blown rice to the dough. Also in the classic recipe, the back of the cookies is covered with white or dark chocolate to get a combination of chocolate and caramel flavors (I remember "chocolate roasting"). But I liked cookies without chocolate coating much more. 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.
Put dried berries in a bowl with chopped almonds. 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
To fully comply with the 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 falls apart and doesn't come together, add 1 to 3 teaspoons of 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. Place over medium heat 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 almond flakes on top. 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 tasty cookies with a 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 pattern, but also complements the 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.
There is an 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. Gently fold the flour mixture into the egg mass. Fill a pastry bag with dough and fill paper bags from 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.
Do you remember how we decorated the New Year tree in childhood, how solemnly our parents took out a box with New Year's toys, with what trembling and bated breath we, fearing to drop and break, unwrapped fragile glass balls and figurines neatly wrapped in paper? What just didn’t happen on our Christmas trees - sparkling toys, and colorful garlands, and sweets in gold wrappers ...
Today, it is extremely difficult to surprise our children with New Year's toys with the current abundance, but still possible. For example, take and bake wonderful New Year's cookies. It can be a wonderful gift, and a delicious treat, and decoration of the festive table and Christmas tree. After all, there is probably no greater pleasure than decorating the Christmas tree with cookies of your own making. And although the assortment of cookies on sale is large and varied, no factory baked goods can resist the originality and taste of homemade cookies, prepared and decorated with their own hands. And what an aroma is in the air, mixing with the smell of green needles, and creates an atmosphere of comfort, warmth, magic and celebration in the house!
For the manufacture of festive New Year's cookies, all kinds of molds are used in the form of Christmas trees, stars, little men, houses, cones, snowflakes, animals, etc. Such molds can be easily found at retail. If you want to do something unusual, but the necessary mold is not at hand, in this case you can cut out a template from cardboard, and use it to cut out whatever you want from the dough. Ready-made New Year's cookies are decorated with sugar or chocolate icing, confectionery powders, beads and even ready-made sugar figurines - there is plenty of all this in our supermarkets.
Of course, you know how to prepare white icing, but just in case, it would not be superfluous to recall the recipe: combine 200 g of powdered sugar with the juice of one lemon and the white of a raw egg. Beat the mass with a mixer until the volume increases by 2-3 times. If you decide to decorate cookies with multi-colored icing, stock up on the necessary food coloring or use natural ones: replace lemon juice with various vegetable juices to get the desired color. So, by adding beetroot juice to the glaze, you can get shades from pale pink to lilac. Carrot juice will give an orange color, sage broth - yellow, spinach or broccoli juice - green, red cabbage juice - blue or blue. For a brown glaze, add 1-2 tbsp. cocoa, and a red tint will give the juice of fresh strawberries. Before applying the frosting to the cookies, lightly dampen the surface with water, and after applying the next layer of color coating, place the baking sheet with the cookies for a few minutes in a hot oven so that the glaze dries faster.
Do not forget to make holes in the cookies so that this yummy can be hung on the Christmas tree. To do this, take the thinnest medical syringe and carefully cut off the part to which the needle is attached. Raise the plunger and cut holes in the raw cookie, then simply squeeze the dough out of the syringe and use it to roll out the next batch of cookies.
Choose any of the New Year's cookie recipes we have proposed, stock up on beautiful baking molds, and then it all depends on your mood and your imagination. And be sure to call the kids - they love to conjure with their mother in the kitchen!
Christmas cookies "Flickering Trees"
Ingredients:
300 g flour
1 egg
110 g butter,
110 g sugar
a few drops of vanilla essence
a pinch of salt.
Cooking:
Beat butter in a bowl until soft, add sugar and beat. Gradually add egg and vanilla. Sift the flour and salt, then add to the batter and mix until you get a soft dough. Wrap it in cling film and let it cool for 30 minutes. Roll out the dough on a floured table into a layer 3-5 mm thick, cut out the Christmas trees, make holes, transfer to a greased baking sheet, place in an oven preheated to 190 ° C and bake for 8-10 minutes. Cool, decorate with white icing, balls and thread a ribbon through the hole.
Ginger Christmas cookies "Merry Snowmen"
Ingredients:
450-500 g flour,
3 eggs,
150 g sugar
200 g butter,
2 tsp baking powder
2 tsp vanilla sugar
1 tsp ground ginger.
Cooking:
Thoroughly mix butter with sugar and vanilla sugar, add ground ginger and eggs, mix again and add flour and baking powder. Knead the dough and roll it into a thin layer (3-4 mm). Cut out snowmen with a cookie cutter. Line a baking sheet with parchment paper and put cookies on it, put in an oven preheated to 180 ° C. Bake for 10-15 minutes. Cover the finished cookies with icing and let it harden. Make eyes for snowmen from beads, draw a mouth with melted chocolate.
Christmas cookies "Crystal Dreams"
Ingredients:
For test:
300 g wheat flour,
200 g rye flour
2 eggs,
200 g butter,
250 g sugar
1 tsp baking powder
½ tsp ground dry ginger
1 tsp cinnamon,
¼ tsp ground nutmeg,
¼ tsp ground cloves,
¼ tsp ground cardamom,
¼ tsp ground coriander.
For glaze:
200 g powdered sugar,
50 ml orange juice.
For decoration:
50 g dark chocolate,
2 tbsp sugar snowflakes (decorative topping),
1 tsp sugar beads.
Cooking:
Beat the softened butter, eggs, sugar and spices cut into cubes with a mixer until smooth. Then add the sifted rye and wheat flour with baking powder, knead the dough and divide it into three parts. Wrap each piece in cling film and refrigerate for 30 minutes. Then take out each part in turn, roll it between two layers of parchment to a thickness of 5 mm and cut out different figures with the help of molds. Put the finished figures on a baking sheet lined with parchment, bake for 12 minutes at a temperature of 180 ° C. Mix powdered sugar with orange juice. Transfer the finished icing to a tight bag, cut off a corner of it, apply icing on the cookies and let it harden and apply a pattern with melted chocolate on the icing, also placing it in a bag and cutting off the corner. Decorate cookies with beads. Some of the cookies can be completely covered with chocolate and decorated with sugar snowflakes.
Ingredients:
4 stack flour,
1 egg
250 g butter,
1 stack Sahara,
100 ml of water
2 tbsp honey,
1 tbsp soda,
1 tbsp ginger powder,
1 tsp ground cloves,
1 tsp cinnamon,
1 tsp vanillin.
For glaze:
red and green food coloring
3 egg whites
1 tbsp lemon juice.
Cooking:
Mix flour, soda and spices in one bowl, and in another - melted butter, egg, water, sugar, vanillin. Gradually mix the contents of the first bowl into the contents of the second. Divide the finished dough into 3 parts, roll into layers 4 cm thick and refrigerate for 3 hours. Then roll out layers 1 cm thick and cut out the figures. Place cookies on a baking sheet sprinkled with flour and place in an oven preheated to 200 ° C for 10 minutes. For the glaze, combine egg whites, icing sugar, lemon juice, food coloring and stir until smooth. Cover the finished cookies with multi-colored icing and apply a pattern to it using a pastry syringe.
Ingredients:
300 g flour
1 egg
120 g butter,
4 tbsp granulated sugar,
4 tbsp sour cream
100 g nuts
1 can of boiled condensed milk.
Cooking:
Rub the egg with sugar, add melted chilled butter, sour cream and flour. Knead the dough, divide into 3 parts and freeze. Taking out the frozen dough, grate it on a coarse grater and put the crumbs in a thin layer on a baking sheet covered with paper. Bake in several batches for 10-12 minutes at 180°C until golden brown. Mix baked crumbs with chopped nuts and boiled condensed milk. Form bumps with a glass, periodically wetting it with water so that the mass does not stick. Put the finished cones on a dish and sprinkle with powdered sugar.
Ingredients:
230 g flour
1 egg
150 g butter,
16 chocolate truffles
6 tbsp brown sugar
½ tsp baking powder,
1 tsp vanilla,
a pinch of salt.
Cooking:
Mix flour and baking powder, add salt. Whisk softened butter with 4 tbsp. Sahara. Add egg, vanilla and beat well again. Gradually adding the dry mixture to this mass, knead the dough. Roll into 16 walnut-sized balls. Pour the remaining sugar into the cup and roll each ball in it. Place the balls on a baking sheet lined with parchment paper at some distance from each other and bake for 10 minutes at 180°C. Put the candy in the freezer for 5 minutes. Remove the finished cookies from the oven, and in the center of each, while they are hot, press the candy. It's okay if the cookies are covered with small cracks. Let the cookies cool for 30 minutes and serve with tea.
Ingredients:
350 g flour
2 eggs,
200 g butter,
100 g sugar
1 tsp vanilla sugar
2 tsp baking powder
jam or thick jam.
Cooking:
Rub the butter with vanilla and simple sugar, add the eggs and mix. Then add flour, baking powder and knead the dough. Roll out the dough on a floured board to about 3mm thick and cut out the cookies. Leave half of the cookies unchanged, and cut out the middle of an arbitrary shape from the second. Put the prepared cookies on a baking sheet lined with parchment paper and put the baking sheet in the oven, preheated to 180 ° C, for 10-15 minutes. When the cookies are ready, let them cool a little and spread the whole cookies with jam, and top them with the cookie in which the holes were made.
Ingredients:
350-400 g flour,
3 eggs,
150 g sugar
100 g almonds
2 tsp baking powder
2 tsp vanilla sugar;
1 tsp ground ginger;
1 tsp cinnamon.
For glaze:
500 g of powdered sugar,
7-8 tablespoons of any syrup,
food coloring (optional)
Cooking:
Pour 2/3 of the total number of almonds with boiling water for 10 minutes to make them easier to remove the skin. Chop the remaining nuts. Pound butter, sugar and vanilla sugar, add eggs to this mass and mix. Then add cinnamon, chopped almonds, ground ginger and mix. Add flour and baking powder and knead not very stiff dough. Then shape into cookies and place on a baking sheet lined with parchment paper. Press a whole almond into each cookie and bake for 20-25 minutes at 180°C. For the glaze, mix the icing sugar with the syrup and put the resulting mixture on low heat. Cook the glaze, stirring with a spatula, for about 5-7 minutes (until it evenly coats the spatula). Add food coloring to the frosting, if desired. Dip the finished cookies in warm glaze and let it harden.
Ingredients:
150 g flour
75 g butter,
3 art. l. liquid honey,
1 tsp ground cinnamon,
¼ tsp ground ginger.
Cooking:
Sift flour and spices into a bowl. Add the butter cut into pieces and rub it into the flour with your fingers until the mixture resembles crumbs. Then add honey and mix to make a soft dough. Put the finished dough in the refrigerator for 30 minutes, wrapping in cling film. On a floured work surface, roll out the dough to a thickness of 3-6 mm. Cut bells out of it. Put the finished figures on a baking sheet, greased with oil, and bake in an oven preheated to 180 ° C for 10 minutes until golden brown. When the cookies have cooled down a bit, cover them with colored icing, let it harden and decorate the bells with edible snowflakes and beads.
Ingredients:
500-550 g flour,
2 eggs,
1 orange
150 g butter or margarine
150 g of sugar;
2 tsp vanilla sugar
2 tsp baking powder.
For decoration:
bitter chocolate,
silver beads.
Cooking:
Remove the zest from the orange. Then squeeze the juice out of it (you will need it too). Mix butter with sugar and vanilla sugar, add eggs to the resulting mixture and mix. Add lemon zest and juice. Add flour and baking powder and knead the dough. Roll out the finished dough into a layer with a thickness of about 2-3 mm and use the template to give the cookies a horseshoe shape. Line a baking sheet with parchment paper (or grease it with oil), place cookies on it, place the baking sheet with cookies in an oven preheated to 180 ° C and bake for 10-15 minutes.
... Isn't this the most real New Year's miracle, created by one's own hands? May your New Year be as bright, joyful, tasty and unforgettable as magical cookie figures merrily looking from spruce paws.
Happiness and joy in the New 2014!
Larisa Shuftaykina
Not only Santa Claus loves New Year's cookies. Many adults and children will enjoy them with pleasure, so housewives around the world are trying to bake the most delicious cookies and decorate them for the New Year. Today, dear friends, I will show you a recipe with a photo that I have tested many times. It is easy to decorate because it does not crumble, you can add any spices to your taste into it. Here is a step by step recipe for the main test. I'll show you how I decorated my New Year's cookies and share the idea of decorating the festive table.
I love experimenting with baking powder. Not all recipes are perfect, I will not hide the disappointments. The recipe that I will share with you now was found by me several years ago, in a book given to me, in Spanish. With the mass resulting from it, there is never a problem. From it you can bake New Year's cookies, birthday cookies or any other that you want to decorate. So, let's begin.
We will need:
- Sugar 100 grams (no need to sift);
- butter 100 grams (temperature is unimportant);
- flour 250 grams (be sure to sift);
- water 50 milliliters (it is better to take purified);
- pinch salt (fine salt);
- baking powder 1/2 teaspoon (I do not use soda);
- vanillin 1/2 teaspoon.
Cooking the dough - step by step recipe
All photos in this article are enlarged when clicked.
In a small bowl, put sugar, butter, salt and pour water. We put all this mixture on a slow fire and stir with a wooden spoon until the butter and sugar are completely dissolved. No need to boil.
Now we need to cool the resulting mixture to room temperature. To do this, I pour it into a glass bowl. It is at this stage of the recipe that you should add your favorite spices. For New Year's cookies, it can be ginger, cinnamon, cloves. I limit myself to vanilla. Sift the flour into a large bowl, here we will knead the dough.
Remember the golden rule: when kneading dough at home - liquid ingredients must be poured into dry ones, and not vice versa!
Pour the resulting butter-sugar mixture into the flour in a thin stream and mix with a wooden (preferably) spoon.
According to this recipe, the kneaded mass is tender, fluffy, slightly sticking to the hands. Don't let that scare you. Of course, we all have different products, including flour. So look at my photo, and if yours looks the same, feel free to move on to the next step.
Wrap the finished batch in cling film and refrigerate.
It's in the fridge, not the freezer!
My Christmas cookie dough hardened after 1.5 hours. But sometimes I leave it in the fridge overnight. This does not change its qualities, you can roll it out as soon as you feel that it has become solid.
The dough for our New Year's cookies is ready. We divide it into 3 equal parts, 2 of which we send back to the refrigerator.
The mass thaws, so it is best to keep it in the cold, wrapped in plastic, while you work on one part of it.
Baking Christmas cookies with a child
I constantly write that my child does not let me bake anything alone. The last time we baked with him, this time Alexander helped me with cookies. At 5 years 2 months old, he can not only sift the ingredients, but also roll out the dough. This is not possible with every recipe, because it happens that the mass turns out to be very tender and does not tolerate slowness. Since we baked these cookies for Santa, I chose this particular recipe, which is easy to work with.
Let me remind you that we live in Latin America, where Catholic Christmas is celebrated. Therefore, Santa first comes to our house with gifts, and then Grandfather Frost.
So let's continue. Roll out the dough with a thickness of at least 5 millimeters. With this thickness, you will get 12 New Year's cookies according to this recipe. If the child is having difficulty with this, then collect the rolled out dough into a ball and ask to roll it out again. About six months ago, we used a ruler with Alexander to measure thickness, now you can just tell him that he overdid it (we have strong pressure) and the child himself will start all over again.
Preheat the oven to 180 degrees and cut out the desired shapes. I use Wilton cookie cutters. This time Alexander and I chose a snowflake, a house, a mitten and a circle.
We cover the baking sheet with waxed paper and lay the dough so that there is a distance between the figures. We bake New Year's cookies for 15-20 minutes. It all depends on the thickness of your blanks.
Tip: set the timer for 15 minutes, check for doneness, and if necessary, leave the product in the oven for another 5 minutes. This recipe takes me 20 minutes to bake.
This recipe takes me 20 minutes to bake. Once your cookies are ready, place them on a cooling rack.
I would say that you should think about how to decorate New Year's cookies when choosing a shape. Personally, I decorate with icing (glaze), but here, as you know, there are no rules. The main thing is to prepare the glaze correctly, and then turn on your imagination.
Ideas
If you decide to use decorative sugar, then you need to sprinkle it on cookies before baking or after it, but already on a thin layer of glaze.
And you can use multi-colored dragees for decoration.
Photo source: bettycrocker.com And if you decide to make a traditional Christmas tree, then you will need star shapes of different sizes. And in order not to look for them in stores, it will be better and faster to cut cardboard stencils for them. Lubricate the middle of each star with glaze, fasten them together.
Photo source: sugarandcharm.com Our Christmas cookies with icing
Well, let's go back to our house and I'll show you how I decorated. I have been using the glaze (icing) recipe for 3 years now, I have not changed it or modified it - it is perfect without it.
First, as always, I applied a thicker glaze around the edges of the intended design, and then applied a background color from a more fluid one.
This is the height / thickness of our New Year's cookies. Since a child was present in the process, as you can see, it is not the same. But these are all trifles, the main thing is that we completed Santa's task and spent an unforgettable time with our son in the kitchen.
And finally, the parade of our decorated Christmas cookies:
Of course I still have a lot to learn, but my boys were very pleased with the result. This is evidenced by the absence of 2 cookies that were stolen even before the photos.
As I mentioned, we live in a country where Catholic Christmas is celebrated. And this means that I have a great opportunity to practice decorating the table before the New Year.
The coming year will be the year of the Rooster, so to please him, red tones predominate in the serving.
In general, this year, just at the call of my heart, I had a desire to decorate the apartment in traditional colors: red, green, white. Therefore, the decorated table perfectly blended into its surroundings. This training table setting will always tell you what is missing, so I advise you to resort to a similar method in order to be fully prepared on December 31st.
In our case, I noted for myself that I still have to make holiday napkin holders and purchase New Year's chair covers. We celebrate Christmas among the members of our small family - dad, mom and Alexander. For the child, I put a red disposable glass to avoid trouble.
Click on photo 
I hope you enjoyed my Christmas cookie recipe and how I decorated it. Dear friends, I sincerely congratulate you on the coming New Year! Be happy, kind to each other, decorate your New Year's table with love, and then everything you put on it will undoubtedly be delicious.
The smell of pine needles and tangerines, falling snow flakes outside the window, Christmas movies, warmth in the house and fragrant magical hot tea - what could be more beautiful for celebrating the New Year 2017? In this cold season, you want to warm up inside: spend time with family and friends over a cup of hot drink.
The following selection of cookie recipes will not leave indifferent any housewife: the simplicity of preparation, combined with an amazing result, will instill in you the habit of baking goodies all year round. So, what to serve for a cookie tea party for the New Year 2017?
chocolate gingerbread
| Ingredients | Quantity |
|---|---|
| Dark chocolate bar - | about 80 g |
| Butter - | 30 g |
| Chicken eggs - | 2 pcs. |
| Wheat flour - | 100 g |
| Cocoa powder (choose real) - | 1 st. spoon |
| Sugar-sand - | 50 g |
| Vanilla sugar - | 1 teaspoon |
| Baking powder - | ½ teaspoon |
| Salt - | small pinch |
| powdered sugar - | for sprinkling |
| Cooking time: 60 minutes | Calories per 100 grams: 290 kcal |
Sweets help mentally prepare for the winter and deal with depression. Chocolate occupies a special place among them. No wonder they say: it is simply impossible to count the admirers of this product.
To begin with, we arrange a water bath for chopped chocolate and butter. We bring the chocolate-cream mixture to it until smooth. In a separate bowl, using a hand mixer, beat the eggs and both types of sugar until white.
After the chocolate-butter mass has cooled, gently stir in the mixture of eggs and sugar.
In another bowl, mix the dry ingredients: pre-tested flour, cocoa and baking powder. Now feel free to add the liquid part of the dough to it. Using a spoon or spatula, bring the dough to a homogeneous thick structure.
At the end of cooking the “semi-finished product”, we tighten the dough with cling film and send it to a cold place for a couple of hours. Only after the mass has solidified, you should begin to form cookies.
Let's use a teaspoon: the dough that fits in it will be the necessary amount for a cookie-ball. The approximate diameter of the figure should be about 3 cm.
Before you start directly baking, roll the balls in powdered sugar. We heat the oven to 170 degrees.
We line a baking sheet with baking paper and lay out the balls, keeping a distance of 2-5 centimeters from each other. We send the gingerbread cookies to bake for no more than 10 minutes.
Note: Avoid overcooking! The moist inner structure of the biscuit, covered with a delicate truffle-like crust, is the perfect description of the dish.
Tribute to tradition: gingerbread cookies
Gingerbread is a traditional delicacy in Europe. They, in combination with a glass of warm milk, are usually treated to Santa Claus, who comes on Christmas night. Nevertheless, ordinary people do not miss the opportunity to enjoy fragrant pastries. For baking "ginger cookies" stock up:
- Wheat flour - 350 g;
- Soda (ordinary food) - 1 teaspoon;
- Ground ginger - 2 teaspoons;
- Ground fragrant cinnamon - 1 teaspoon;
- Butter (not spread) - 125 g;
- Brown sugar-sand - 175 g;
- Chicken egg - 1 pc.;
- Invert syrup or liquid honey - 4 tbsp. spoons.
First, sift the flour into which we mix the dry ingredients of the recipe: soda, ginger chips, ground cinnamon.
Pour it into a deep bowl or the capacity of a food processor, add the chopped butter, knead thoroughly with your hands or the power of the machine. When the mass resembles bread crumbs, add sugar.
Beat the syrup with the egg and send it to the creamy flour mixture and beat (this will take a lot of time in manual mode, so try to find at least a powerful hand mixer).
We form a ball from the dough and wrap it with cling film, send it to the refrigerator for 10-20 minutes.
Preheat the oven to 180 degrees and line the baking sheets with parchment paper. From the dough rolled out to a half-centimeter thickness, cut out cookies of the desired shape. The surface layer of the semi-finished product must be sprinkled with flour.
Within the next 15 minutes, the sweetness will attract everyone to the kitchen. Covered with a golden brown crust, baked cookies can be decorated with icing.
Shortbread Christmas cookies
If you want to cook for the New Year 2017 the most simple, but not failing delicacy with its gastronomic qualities, then use the standard recipe for shortbread cookies.
It includes products:
- Wheat flour - 200-220 g;
- Butter (fatty) butter - 150 g;
- Sugar - 150 g;
- Chicken egg - 1 pc.;
- Baking powder - 1 teaspoon;
- Salt - a little.
The first step is to melt the fat. While the product is melting and cooling, you should prepare the egg-sugar mixture: just rub the eggs with the sweetener until a white mass is obtained.
In the next step, pour the cooled melted butter into the whipped mass (the temperature can be warm, but not hot, to avoid curdling the egg white). Mix thoroughly until smooth.
Pour the mixture of the remaining dry ingredients - flour, baking powder and salt into the resulting batter. To begin with, knead the dough using a spoon, and when it acquires a firmer structure, with oiled hands.
Shortbread dough is similar to noodle dough, however, if you overdo it with flour, the finished dough will not have a rich taste, and its characteristic friability will disappear. Do not forget to cool the mass in the refrigerator.
Sprinkle the surface of the desktop with flour, on which roll out with a layer. Its thickness should not exceed half a centimeter. Spread a treat of any shape and size on a greased tracing paper lined with a baking sheet. When the tray is full, send it to the oven, heated to 195-200 degrees. Bake for 8 to 12 minutes.
Note: if you are afraid that the taste of the original shortbread cookies will seem simple to you, dilute the dough with fillers in the form of cinnamon, nuts, candied fruits and other additives.
Sour cream and honey cookies for the New Year 2017
A delicious recipe for New Year's cookies will require the presence of products that are not in every refrigerator. Nevertheless, the effort and finances spent are worth it: tender, crumbly, truly festive, it will compete with high-calorie cakes. Use:
- Wheat flour - 600 g;
- Fatty sour cream - 350 g;
- Butter (not spread) - 100 g;
- Thick honey - 2 tbsp. spoons;
- Sugar sand - 150 g.
The principle of making cookies from sour cream and honey mixture for the New Year 2017 is extremely simple. Dissolve the honey and sugar parts of the ingredients in melted butter over low heat.
From the rolled out dough 0.5 cm thick, cut out cookies of the desired shape. Cover the tray with baking paper and place the formed treat on it, be sure to indent between each treat.
The oven temperature should be around 180 degrees and the total baking time should be between 8 and 15 minutes.
New Year's cookies with spicy flavor
Unusual taste with spicy notes, creating the perfect New Year's bouquet of aromas, will complement the warm winter conversations over tea drinking in the circle of good old friends or surrounded by work partners. To cook spicy pastries you will need:
- Brown granulated sugar - 170-180 g;
- Butter (fatty) butter - 100 g;
- 10% cream - 100 ml;
- Wheat flour - 400 g;
- Chicken egg - 1 pc.;
- Cocoa powder (only natural) - 3 tbsp. spoons;
- Honey - 3 tbsp. spoons;
- Baking powder - 2 teaspoons;
Various spicy ingredients are responsible for the gastronomic features of the delicacy. The ideal set will be a bouquet of ground cloves, cardamom, cinnamon, nutmeg and ginger. Dark chocolate is responsible for the bitter sweetness.
The sequence for preparing spicy New Year's cookies is as follows:
- Mix flour and baking powder, sift;
- Cut the butter, add it to the flour;
- In the same container we send sugar, eggs and honey;
- We add spices. Approximate Amount: ½ or ¼ teaspoon each;
- Knead a homogeneous dough;
- We wrap the kneaded dough in cling film and send it to the refrigerator for half an hour;
- Powder the table for rolling out the dough with flour;
- Roll out an even layer of dough. Standard thickness - 5 millimeters;
- We form cookies using improvised or special tools;
- We line the parchment on a baking sheet and sprinkle the latter with water;
- We send semi-finished cookies to an oven preheated to two hundred degrees for 5-8 minutes.
Note: Avoid browning spicy treats. Overdried cookies bring little pleasure.
To decorate cookies by creating a water bath, melt the chocolate; Heat up the cream and stir in the cocoa powder until it thickens. Brush cookies with thick buttercream and warm chocolate.
Festive cookies "Run, run, Rudolf!"
The deer is an integral part of the festive New Year extravaganza. He sends a magical sleigh with Santa Claus and gifts to the homes of obedient children.
The Rudolf biscuits are aimed at the latter: their funny and playful appearance will not leave indifferent any little food gourmet.
To prepare deer cookies, stock up:
- Wheat flour - 300 g;
- Chicken egg - 1 pc.;
- Sugar - 100 g;
- Creamy (fatty) butter - 125 g;
- Honey - 3 tbsp. spoons;
- Soda - 1 teaspoon;
- Orange peel (fresh or dried) and cinnamon;
- Little pretzels, chocolate drops and M&M's or Skittles.
In butter and honey melted over low heat, send the grated orange zest from one fruit (an orange layer turned into shavings with a grater), cinnamon. We add soda and expect a spectacular chemical reaction: a foamy mass. If this does not happen, throw citric acid at the tip of a knife into the oil-honey mass.
In a separate bowl, mix flour with egg, sweetener and butter-honey mixture. Knead a homogeneous dough and send it to rest. After 30 minutes at a temperature of 18-25 degrees, roll out a layer of dough and cut out the desired molds. Bake in the oven on a baking sheet lined with parchment at 180 degrees for about 8 minutes.
At the end of baking, create horns from pretzels divided in half, eyes from multi-colored emendams candies, and spouts from a chocolate drop.
Note: feel free to connect the kids to the cooking process. Creating a herd of "rudolphs" is a creative and interesting activity.
Small results
Be sure to gather the whole family: sharing cookies prepared by the whole family at tea is even dearer to the heart and tastier to the stomach!
Use special molds to create unusual cookies: stars, Christmas trees, little men and much more.
Show your imagination in decorating cookies: prepare icing, sprinkle with confectionery powder, special edible silver balls.
Loading...
