I love St. Nick's day. First gifts of holidays are ready and the big Christmas day is just around the corner.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a large mixing bowl, cream together the butter and brown sugar. Add the hazelnut liquor (if using) and orange, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
Divide the dough in half. Roll out the dough on a floured piece of parchment to 0.5 cm thickness. Cut out the cookies using your desired shape/shapes. We’ve used Christmas stocking and gloves. Carefully transfer the cookies to a parchment-lined baking sheet.
Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.
Preheat the oven to 170 °C. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
Meanwhile, make the buttercream, in a bowl, beat the butter and cream cheese together until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes.
Decorate each cookie as desired with buttercream frosting, but of course also with sprinkles, and or just vanilla sugar.
Preparing In The Kitchen
In a large mixing bowl, cream together the butter and brown sugar. Add the hazelnut liquor (if using) and orange, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
Divide the dough in half. Roll out the dough on a floured piece of parchment to 0.5 cm thickness. Cut out the cookies using your desired shape/shapes. We’ve used Christmas stocking and gloves. Carefully transfer the cookies to a parchment-lined baking sheet.
Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.
Preheat the oven to 170 °C. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
Meanwhile, make the buttercream, in a bowl, beat the butter and cream cheese together until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes.
Decorate each cookie as desired with buttercream frosting, but of course also with sprinkles, and or just vanilla sugar.
