Christmas Cookies

Hi, I'm Anna and today I’ll provide you a recipe for some deliciousChristmas

cookies.Enjoy the reading and the preparation!

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Gingerbread Cookies recipe

Difficulty: Medium

Preparation: 50 minutes

Cooking: 15 minutes

Doses for: 15 pieces

Cost: Medium

For your Christmas holidays you can not miss lights, garlands, happy-ending movies and Christmas cookies, like gingerbread cookies. Beloved in the Anglo-Saxon world, and now also in other parts of the world, gingerbread cookies have European origins. Their rich and spicy taste has conquered everyone! These biscuits are made in many different shapes: men, reindeer, saplings, socks or starlets, everything is okay, as long as you recall the magic of Christmas. But there is a special shape that you just can not miss: the gingerbread man... a little guy made of gingerbread. A touch of glaze and your gingerbread cookies will take will become protagonists of many greedy stories that evoke the atmosphere of Christmas festivities!

Ingredients for about 15 gingerbread biscuitsGinger Powder 5g

Flour 00 350g

Ground cloves 1 pinch

Nutmeg 1 pinch

Cinnamon Powder 5g

Bicarbonate ¼ teaspoonSugar 160g

Cold butter 110g

Eggs 1

Salt 1 pinch

Honey 50g

For the icingIcing sugar 150g

Egg whites 1

Preparation

To make the gingerbread biscuits start from the spicy pastry: in the bowl of a mixer fitted with blades pour the flour (1) and all the spices: the ground cloves, the powdered cinnamon, the grated nutmeg and the ginger powder (2). Also add 1/4 teaspoon of baking soda (3),

Add the granulated sugar (4). Then add a pinch of salt (5) and pour the honey (6).

Lastly pour the cold butter of the fridge cut into cubes (7), blend the mixture intermittently to not heat excessively the dough until it obtains a sandy texture (8). Pour the mixture onto the worktop and form the classic Fountain (9).

Pour the egg into the center (10) and stir it into the dough first with the fork (11) then with your hands. Knead quickly (12)

And once the dough has taken consistency (13), form a flat dough and cover it with transparent film (14). Put the dough to firm in the refrigerator for at least 30 minutes. After the rest time, resume the dough, roll it with the rolling pin on a board floured at a thickness between 7 mm and 1 cm (15).

Cut the pastry with the Christmas shape you prefer, we chose the classic Gingerbread Men (16). If you want, at this stage you can pierce the biscuits at the height of the head of the men to pass a ribbon and hang them at the tree. With the indicated doses you will get about 15 biscuits (depending on the type of shapes used and the size the number may vary). Transfer the biscuits on a pan coated with baking paper (17) and bake the biscuits in a preheated static oven at 170 ° for about 15 minutes: The times are indicative since each oven has a different power, it is advisable therefore to do a test, with a couple of pieces To ensure that the cooking in your oven is optimal. When cooking is completed, bake the biscuits and let them cool completely (18), better if on a rack.

Meanwhile, prepare the galze: Pour the egg whites into a bowl (19), start to assemble with the electric whips at medium speed and incorporate gradually the icing sugar helping with a spoon (20): You have to add until you get a mixture of homogeneous consistency (21).

Transfer the icing in a disposable sac-a-few (22) and cut the tip by creating a small hole (23) then decorate the biscuits following the silhouette and enriching the little men at your leisure. Gingerbread cookies are ready to be enjoyed (24).

ConservationWe recommend storing gingerbread cookies in a tin box for 4-5 days at most.

The dough of the biscuits can be stored in the refrigerator for 4-5 days or frozen wrapped with transparent film for about 1 month.

If necessary, thaw it in the refrigerator before spreading and making the biscuits.

AdviceThis dough must be worked very quickly and put in the refrigerator to firm to be handled without problems. When you carve the silhouette, then, work in a cool environment and help yourself by flouring the board and laying out only the dough you need, keeping the other in the fridge until it is its turn

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