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Receta Christmas Tree Cookies
by Swapna

It’s the time of the year I bake the most in a

month.......Since my son doesn't eat Christmas Fruit Cake I baked these

Christmas Tree Cookies for him and frosted it with Royal Icing using Meringue

Powder.....You can find different cookie frosting ideas that I

have posted earlier here.......While making the cookies if you find the dough sticky

or difficult to handle, chill it a little longer or roll it between sheets of

nonstick baking paper. Don’t add extra flour to the working surface as this

will spoil the texture of the biscuits.

Christmas Tree Cookies

(Recipe Source ~ Chef Express, Carving Cookies)

Preparation time ~10 mints

Cooking time ~ 12 mints

Makes ~ 30

Ingredients:

Method:

Place butter, sugar and vanilla essence in a bowl and

beat until light and fluffy. Gradually beat in egg.

Add flour to egg mixture and mix until just combined. Knead

dough into a ball, wrap in plastic food wrap and refrigerate for 45 mints or

until firm.

Roll dough out on a lightly floured surface until 1/8” thick. Using a Christmas tree cutter, cut out cookies and place on lightly greased baking trays. Bake at 180°C / 350°F for 10-12 mints or until pale golden. Transfer to wire racks to cool completely. Decorate / frost cookies with icing if desired.

Be sure to let the icing dry completely before storing. This may take several hours or overnight.

Royal Icing Using

Meringue Powder

Only one fourth of this icing is enough for the Christmas Tree Cookies

4 cups (440 grams) confectioners' (powdered or

icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

In the bowl of your electric mixer or hand mixer, beat

the sugar and meringue powder until combined.

Add the water and beat on

medium/high speed until glossy and stiff peaks form (about 5 minutes). If

necessary, to get the right consistency, add more powdered sugar or

water.

Add food coloring, if desired.

To cover the entire surface of the

cookie with icing, the proper consistency is when you lift the beater, the

ribbon of icing that falls back into the bowl remains on the surface of the

icing for a few seconds before disappearing.

The icing needs to be used

immediately or transferred to an airtight container as it hardens when exposed

to air.