Hi everyone, this is Lisa
Christmas is just around the corner
Let’s make some simple and delicious Christmas cookies today
There are Christmas wreaths and Christmas tree patterns
There are also Christmas-style cookies by using Christmas embossed rolling pin
No baking powder is needed
Let’s make the Christmas wreath and Christmas tree cookies first
Cut the unsalted butter into small dices and soften at room temperature
If the room temperature is too low, use the microwave to heat up for every 5 seconds
Soften enough to press easily
It's still in a solid state, it means the butter is softened
Mix at medium speed to soften the butter completely
Pour the sifted icing sugar in one go
Combine the icing sugar and butter well to avoid the icing sugar from scattering everywhere
Continue to mix at medium speed
The color of the butter becomes lighter gradually
It becomes fluffy and creamy
Now add a pinch of salt and vanilla extract
Mix until incorporated
Egg white should be at room temperature
Warm the egg white in warm water of about 50-60 degrees to keep the temperature of the egg white between 25-30 degrees.
Add egg white in 3 batches
Before each addition, make sure it is fully combined and there is no oil-water separation
The butter becomes airy and fluffy
very smooth
Mix the cake flour with cornstarch and matcha powder
Sift and add to the butter in 2 batches
In order to prevent the flour from forming gluten
Do not over mix
The cookie dough seems to be smooth without small lumps
Use a small closed star piping tip (wilton 30)
to get the optimal effect
First, let’s make a Christmas wreath pattern. The piping tip and the bench are at a 90 degree right angle.
Then let's make a Christmas tree pattern
Put it in the fridge for about an hour
Place it on the lower rack of the preheated 160°C oven, and bake at 160°C for 16 minutes
In order to keep the surface a fresh green color
The baking temperature can’t be too high and the time doesn’t need to be too long
The cookies are a bit soft right after taking out of the oven
Let it cool for a few minutes, then transfer to a cooling rack
The sides and bottom of the cookie become a light golden brown
After the cookies are completely cool, let's make the chocolate icing
Cut the white chocolate into small pieces
Melt the chocolate in warm water
until smooth and flowing state
Dip the cookie in melted white chocolate
Sprinkle with Xmas sprinklers
while the chocolate hasn't set
Put the remaining melted chocolate in a piping bag, pipe on top like a Christmas tree
Sprinkle with Xmas sprinklers
Now let’s make embossed-pattern Christmas cookies
The procedure is as same as the previous one
Combine the softened butter and icing sugar, mix until lighter and fluffy
Add a small amount of vanilla extract and continue to mix until well blended
The whole egg should be at room temperature, or it can be water bathed in warm water of about 50-60 degrees Celsius
Keep the temperature of the egg between 25-30 degrees Celsius
Add the egg in several batches, mix thoroughly each time and there is no separation of oil and water before next addition
The butter should be very fluffy and light
Divide the butter into two parts, we can make 2 different flavours, original flavour and chocolate flavour
Sift the cake flour in 2 batches
Cocoa powder can be mixed together when adding flour in the first time
The cookie dough should not be over-mixed.
Form a dough
Put it in a bag and chill in the fridge for 30 minutes
Place a piece of plastic wrap on the bottom, dust with flour on the surface of the dough
Use the Christmas embossed rolling pin to press out the pattern
Keep the remaining dough in the fridge and freeze for 20 minutes
The frozen dough is easier to emboss and cut
Making the chocolate-flavored dough is exactly the same
Preheat the oven to 170C/340F
Put the cookie dough in the lower layer of the oven and bake at 170C/340F for about 20 minutes
After taking out of the oven, let it cool in the baking tray for a while, and transfer to a rack to cool
These cookies are very easy to make
You may try it out with the kids at home
and welcome to post your work on my Facebook
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See you next time