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Christmas Cookies: A sweet recipe for the Holidays
The Fleischmann's Cooking Group has developed this recipe for Christmas cookies. Crunchy, decorated with icing, and perfect for the holidays, this recipe is optimized for industrial kitchens, allowing you to offer a high-quality product with an impeccable presentation that will delight your customers during the celebrations.
Discover below how to prepare these cookies and impress this holiday season.
Ingredients:
Dough
- 250 g flour
- 125 g butter at room temperature
- 125 g icing sugar
- 1 egg
- 20 g lemon zest
Royal icing:
- 22 g egg white
- 160 g icing sugar
Preparation:
Combine the butter at room temperature with the icing sugar using the Compact cutter-emulsifier until achieving a creamy texture.
Add the egg and lemon zest, beating until fully incorporated.
Gradually add the sifted flour and mix until forming a soft, homogeneous dough. Wrap the dough in cling film and refrigerate for at least 1.5 hours.
Remove the dough from the fridge, let it soften slightly, and roll it out on a lightly floured surface until it is about 0.5 cm thick.
Use Christmas-shaped cutters to shape the cookies and place them on a baking tray lined with parchment paper. Refrigerate the cookies for 20 minutes.
Bake at 170 °C for 9 minutes. Remove from the oven and allow them to cool completely.
For the royal icing:
Whisk the egg white with the icing sugar in a bowl until a white, creamy mixture forms. Let it rest for 30 minutes before use.
Decorate the cookies with the icing and allow it to harden before serving.
Chef's Notes:
Using the Compact cutter-emulsifier in this recipe ensures quick and even mixing, simplifying the preparation of the dough.
