This very simple recipe for Christmas Cookies is delicious as well as lots of fun. Great for getting the kids involved and perfect for Christmas Fairs.
Preheat the oven to 190°C/375°F/Gas Mark 5. Place all the shortbread ingredients into the mixer or food processor and mix until the dough starts to clump together. Carry on for another 10 seconds and turn out onto a work surface.
Using your hands knead the dough to bring together unto a smooth dough. Dust the work surface with icing sugar as well as the rolling pin and roll out the dough into a roughly shaped rectangle about 0.75 cm thickness.
Use your christmas tree cut out to press out your shapes and place onto a lined large flat baking tray. You will need two of these or cut out 15 at a time and place the other half of the dough covered back in the fridge. This dough will keep for a week covered in the fridge.
Chill for 30 minutes before baking for 10/12 minutes. You are wanting crisp edges and some slight darkening. It is important to bake them enough to have some crispness to them.
Leave them on the baking tray for a few minutes before carefully moving to a wire rack to fully cool.
To ice them pipe around the tree leaving out the bottom square. Then pipe across the middle of the tree in a zig zag fashion. Press the baubles into the icing and put a star on the very top. See photos.
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