Christmas cookies

Are you also fond of Christmas cookies? Here is the recipe to easily make different nice cookies from a basic dough! Add cocoa, hazelnuts and coconut to personalize them 😉

Making cookies is the ideal hobby to share sweet moments with family during Christmas time!

MAKES 80 COOKIES

READY IN 1h

INGREDIENTS

14 oz butter ( at room temperature)

9 oz sugar

1 pinch of salt

2 whole eggs

1 egg yolk

19,5 oz 00 flour

1 oz cocoa powder

1 oz grated coconut

1 oz chopped hazelnuts

1 oz potato starch

Flour to taste

Cherry jam to taste

Dark chocolate to taste

Sliced almonds to taste

White chocolate to taste

Grated coconut to taste

Milk chocolate to taste

Hazelnuts to taste

STEP 1: MAKE THE DOUGH

Place the butter, sugar and salt in the mixer bowl and start kneading.

Add the eggs,

And the flour little by little.

STEP 2: CREATE THE 4 FLAVORS

Divide the dough into four equal parts and place them in 4 different bowls. Flavor each bowl with a different taste by adding cocoa, coconut, chopped hazelnuts and potato starch.

Mix the ingredients of each bowl starting from the lighter dough, ending with the cocoa one.

You will work one dough at a time, then (to prevent the butter from melting inside the dough) wrap each ball of dough with plastic wrap and let it rest in the refrigerator until ready for use.

STEP 3: CUT THE COOKIES

Dust the pastry board with a little flour and with the help of a rolling pin roll out the dough to a thickness of about half a centimeter.

Using cookie cutters, cut out the desired shapes, then place them in a pan on a sheet of parchment paper.

I chose daisies for the basic dough,

little stars for the coconut one,

hearts for the hazelnut one,

and circles for the cocoa one.

STEP 4: COOK

Bake the biscuits in a preheated oven at 180 ° C for about 12 minutes.

When cooked, let them temper before moving or you’ll risk breaking them.

STEP 5: DECORATE

When cooled, you can decorate the cookies with chocolate, jam and dried fruit.

I stuffed the daisies with cherry jam, decorated the cocoa ones with dark chocolate and almonds, brushed the coconut ones with white chocolate and grated coconut and soaked those with hazelnuts in milk chocolate and hazelnuts.