Postre
Sprinkle Embroidery Christmas Cookies
2 hPara 24Nutri-Score E€€
E
2 h
2 hSprinkle Embroidery Christmas Cookies
receta de
Emilia Marie Home
@emiliamariehome
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales375 g
unsalted butter (softened)Lácteos230 g
granulated sugarDespensa200 g
egg (room temperature)Lácteos1 pieza- vanilla extractDespensa10 ml
- baking powderDespensa4 g
saltEspecias3 g- powdered sugar (sifted)Despensa480 g
milkLácteos60 ml
food coloring (deep jewel tones)Otro5 ml- sprinkles (assorted colors)Otro100 g
por ración
Nutrición
199kcal
- Carbohidratos
- 29 g
- Proteínas
- 2 g
- Grasas
- 8 g
lo que usará
Utensilios
Bol ×2
Rodillo
Cortador de galletas
Bandeja de horno
Manga pastelera
Horno
paso a paso
Preparación
- Paso 1
Make the no-spread vanilla cookie dough
- Cream the softened butter with the granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Mix in the flour, baking powder and salt until a smooth dough forms, then chill.
- Paso 2
Roll and cut the cookies
- Roll the chilled dough out on a floured surface.
- Cut into ornament, tree, star and snowflake shapes and place on a baking tray.
- Bake at 180 °C until the edges are just set, then let cool completely.
- Paso 3
Prepare the buttercream
- Beat the butter with the powdered sugar and milk until smooth and pipeable.
- Divide the buttercream into bowls and dye each one a deep, rich color.
- Paso 4
Flood the cookie tops
- Pipe the buttercream onto each cookie.
- Press each cookie buttercream-side down onto parchment paper.
- Freeze until the icing is firm, then peel off the parchment to reveal smooth tops.
- Paso 5
Embroider with sprinkles
- Pipe fine lines of buttercream in embroidery-style patterns on the smooth tops.
- Press sprinkles into the buttercream to create the embroidered designs.
- Let the cookies set before serving.