John Myers
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Christmas Cookies: Poinsettia Approx. 75 Pieces
The perfect christmas cookies: poinsettia approx. 75 pieces recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Butter
- 200 g Sugar
- 1 Knife point Vanilla pulp
- 1 pinch Coarse salt
- 1 tsp Bio lemon zest
- 2 cl Strohrum
without shell!
- 100 g Ground almonds
- 300 g Wheat flour
Decorate:
- 100 g Powdered sugar
- Lemon juice
- 100 g Sugar pearls
e.g. from RUF
- 1 packet Decor – mix winter gloss
Dough:
- Beat the butter, sugar and vanilla pulp until frothy. Add salt and lemon zest.
- Add eggs one at a time. Stir in rum.
Must be quiet!
- Mix in the almonds, then sieve in the flour. The dough is then stored in the refrigerator overnight, covered and cold.
- Place the dough on a floured worktop, put on cling film and roll it out to a thickness of 5 mm. Place on the baking paper. Cut out the stars, make a hole in the middle and brush with condensed milk.
Note !
- I used a small nozzle from my cake syringe to cut out the middle. See image .
- Bake at 160 ° C for approx. 10 – 12 minutes. Let cool down.
Tip:
- Little tip. Frosting sets very quickly. I always stir 1-2 Ess. Icing sugar with just enough lemon juice that the whole thing can be spread easily. Better to stir it more often.
Glaze:
- Make lemon glaze, coat the stars with it, also on the edge. Scatter pearls around the edge.
- You can vary the golden cookies just like me.
- Beauty takes a lot of time and patience.
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