PLAIN COOKIES:
These cookies are very economical to make. In little time these take to bake there's so much you can do to them to look gorgeous in the eyes of children.
In the case of Christmas when there's so many things to do, this Cookie dough can be refrigerated for as long as a week. You bake them when in the mood.
ICING COOKIES:
1 cup confectioners' sugar
These cookies are very economical to make. In little time these take to bake there's so much you can do to them to look gorgeous in the eyes of children.
In the case of Christmas when there's so many things to do, this Cookie dough can be refrigerated for as long as a week. You bake them when in the mood.
INGREDIENTS :
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup Confectioners sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
METHOD:
Sift together Flour, Baking powder and Salt. Set aside. Place Butter and Sugar in a large bowl and beat until mixture turns pale yellow and light. Add Eggs and Milk and beat to combine on a low speed, gradually adding Flour and beating until the mixture pulls away from the sides of your bowl. Divide the dough in half, Cling wrap and Refrigerate for at least 2 hrs.
Preheat Oven to 190C.
Sprinkle surface where you will roll out dough with flour or powdered Sugar. Remove one Half of the wrapped dough from refrigerator for now, rub rolling pin with flour and roll out dough to 1/4inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shapes, like I used Bell-shaped cookie cutter to make mine. Place the cookies at least 1-inch apart on greased baking tray, butter paper or a Silicon Baking mat if you have one. Bake for 7-9 mins or until cookies are just beginning to turn brown around the edges, rotating cookie tray halfway through baking time will help even browning.
Let sit on the Baking Tray for about 2mins after removal from oven and then move to complete cooling on a wire rack.
Store in an airtight container for up to a week. Lesser if iced.
METHOD:
Sift together Flour, Baking powder and Salt. Set aside. Place Butter and Sugar in a large bowl and beat until mixture turns pale yellow and light. Add Eggs and Milk and beat to combine on a low speed, gradually adding Flour and beating until the mixture pulls away from the sides of your bowl. Divide the dough in half, Cling wrap and Refrigerate for at least 2 hrs.
Preheat Oven to 190C.
Sprinkle surface where you will roll out dough with flour or powdered Sugar. Remove one Half of the wrapped dough from refrigerator for now, rub rolling pin with flour and roll out dough to 1/4inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shapes, like I used Bell-shaped cookie cutter to make mine. Place the cookies at least 1-inch apart on greased baking tray, butter paper or a Silicon Baking mat if you have one. Bake for 7-9 mins or until cookies are just beginning to turn brown around the edges, rotating cookie tray halfway through baking time will help even browning.
Let sit on the Baking Tray for about 2mins after removal from oven and then move to complete cooling on a wire rack.
Store in an airtight container for up to a week. Lesser if iced.
TIP: These cookies are ideal to decorate with as well. I punched holes into these Bells before baking them. Punching holes with something like the metal tip of a piping bag works great. Once baked, Iced, I passed ribbons through and hung these on my Christmas tree 😊
ICING COOKIES:
1 cup confectioners' sugar
Divide into separate bowls, and add food colourings to each to desired intensity. Dip cookies, paint them with a brush or use piping bag.
Leave cookies overnight to dry completely before storing in airtight Jars.
Leave cookies overnight to dry completely before storing in airtight Jars.
TIP: If light corn syrup is not available, you can substitute a sugar syrup made with 1+1/4 cups sugar and 1/3 cup water, boiled together until syrupy.
TIP: I outline my cookies with my piping bag first before filling them out with icing. This ensures I don't drip icing off my cookies.
TIP: I outline my cookies with my piping bag first before filling them out with icing. This ensures I don't drip icing off my cookies.
Try making these decadent Buns at home... 😊
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| CINNAMON ROLLS |
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