My cookie box for this Christmas has 6 different varieties of cookies. I made Lintzer cookies, Cranberry Pistachio Biscotti, Chocolate Crinckle Cookies, Butter Cookies, Almond Lemon Cookies & Chocolate Vanilla Cookies this Christmas for gifting and for family. Gifting a box of mixed cookies seemed more interesting than just one variety.
340 gms – Unsalted butter,room temperature
1 cup – Castor sugar
1 tsp – Vanilla extract
3 1/2 cups – All purpose flour
1/4 tsp – salt
1 tbsp – Cocoa powder
120gms – Unsalted Butter
1/2 cup – Castor Sugar
2 tsp – Vanilla extract
1 1/2 cups – All purpose flour
1 tbsp – Cocoa Powder
. Cream the butter and sugar using an electric blender. This will usually take 8 minutes. Till the mixture gets creamy, fluffy and light.
. Add vanilla extract and egg at this point incase of using egg. Mix well till combined.
. Reduce the speed to 1 and now gradually add the All Purpose Flour. Till everything comes together.
. Take out 3/4 of this mixture onto a greased platform, bring it together. Wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.
. Add cocoa powder to the remaining dough in the bowl and mix it on speed 1 till combined well. Remove it, Wrap it in the clingfilm, flatten and refrigerate.
. Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet. And place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.
. Preheat the oven to 180degree. Line the cookie sheet with parchment paper.
.Cut the plain vanilla dough sheet using 2″cookie cutter.
. Place the cut shapes on the cookie sheet with one finger distance. The egg cookies don’t spread a lot while baking so you can place them closer. The eggless ones spread a little so place them in 1″ distance.
.Poke holes in them using toothpicks and sprinkle granulated sugar on some.
. Bake for 10 to 12 minutes or till they are golden brown and darker at the edges.
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