Crispy Cookies for Christmas

Name: Crispy Cookies for Christmas
Cuisine: American
Ingredients: 100 grams Butter; 70 grams Powdered sugar or sugar; 50 grams Egg; 1 dash Vanilla oil; 200 grams Cake flour; 100 grams Butter; 70 grams Powdered sugar or sugar; 50 grams Egg; 30 grams Cocoa; 170 grams Cake flour; 30 grams Powdered sugar; 1 tsp Water or milk

cookpad.japan @cookpad_jp

Strawberries are not enough to decorate a cake. So I made these decorative cookies.
Reference:.
Of course, there's no need to wait until Christmas to enjoy these!

For gingerbread cookies, add powered ginger, cinnamon, ground clove and 1 tablespoon of honey. It'll become dark-colored gingerbread cookies that have a long shelf life. Add the spices at the same timing as the cocoa.
You can keep the cookies for 2-3 weeks in an airtight container in room temperature.
If you use them for decoration, it won't keep long in humidity. If the cookies are just for decoration, then they will keep more than 3 weeks. Recipe by Choco makaron

Strawberries are not enough to decorate a cake. So I made these decorative cookies.
Reference:.
Of course, there's no need to wait until Christmas to enjoy these!

cookpad.japan @cookpad_jp

Strawberries are not enough to decorate a cake. So I made these decorative cookies.
Reference:.
Of course, there's no need to wait until Christmas to enjoy these!

Saved

Ingredients

Plain batter:
100 gramsButter
70 gramsPowdered sugar or sugar
50 gramsEgg
1 dashVanilla oil
200 gramsCake flour
Cocoa batter:
100 gramsButter
70 gramsPowdered sugar or sugar
50 gramsEgg
30 gramsCocoa
170 gramsCake flour
Icing for decoration:
30 gramsPowdered sugar
1 tspWater or milk

Saved

Steps

1

Bring the butter to room temperature. Mix with a whisk until creamy.
2

Add sugar in 3 batches. Do not whip too much, and mix after each addition.
3

Beat the room temperature eggs, and add in 3-4 batches. Add vanilla oil too. Do not whip.
4

To make a cocoa batter, sieve the cocoa into the bowl to mix in.
5

Use a wooden spatula, and fold in the sieved flour.
6

When it's all blended together, wrap up with a plastic wrap and chill in a fridge for more than 30 minutes.
7

When chilled, get rid of stiffness by pounding lightly or grabbing the dough.
8

Roll out the dough about 4-5 mm with a rolling pin. It's easier to roll by lining a parchment paper on top.
9

Cut into shapes, bake for 15 minutes in 355°F/180°C.
10

When cooled, decorate with icing or decoration pens.
11

To make the icing, add water to powdered sugar little by little. The icing will be too watery if there's too much water.
12

I stuck the cookies on a handmade wreath, too.
13

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14

I used these kinds of cookie cutters.