Dessert
Sprinkle Embroidery Christmas Cookies
2 uVoor 24Nutri-Score E€€
E
2 u
2 uSprinkle Embroidery Christmas Cookies
recept van
Emilia Marie Home
@emiliamariehome
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
all-purpose flourGranen375 g
unsalted butter (softened)Zuivel230 g
granulated sugarVoorraadkast200 g
egg (room temperature)Zuivel1 stuk- vanilla extractVoorraadkast10 ml
- baking powderVoorraadkast4 g
saltKruiden en specerijen3 g- powdered sugar (sifted)Voorraadkast480 g
milkZuivel60 ml
food coloring (deep jewel tones)Overig5 ml- sprinkles (assorted colors)Overig100 g
per portie
Voedingswaarden
199kcal
- Koolhydraten
- 29 g
- Eiwitten
- 2 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Mengkom ×2
Deegroller
Uitsteekvorm
Bakplaat
Spuitzak
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.