Best Magical Sparkling Snowflakes Christmas Butter Biscuits Cookies Recipes
LEMON MYRTLE BISCUITS (COOKIES)
Leaves from an Australian native tree are used for this recipe. I have worked on this recipe for some time now. It is slowly improving.
Provided by Chrissyo
Categories Dessert
Time 20m
Yield 45 biscuits
Number Of Ingredients 5
Steps:
- Cream together sugar and butter.
- Add the eggs one at a time.
- Mix together the sifted flour and Lemon Myrtle.
- Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
- Roll dough mixute into small balls about the size of a walnut. Place on to greased biscuit baking trays.
- With a floured fork, press each ball slightly.
- Bake in a moderate oven for 12 to 15 minutes or until golden brown.
- Cool on a tray.
- Store in an airtight container.
Nutrition Facts : Calories 97, Fat 5.1, SaturatedFat 3, Cholesterol 30.7, Sodium 38.3, Carbohydrate 10.7, Fiber 0.4, Sugar 0.1, Protein 2
MAGICAL SPARKLING SNOWFLAKES: CHRISTMAS BUTTER BISCUITS-COOKIES
These sparkling Scandinavian style Christmas biscuits-cookies look just magical, especially when hung with ribbon from the Christmas tree! You need special snowflake biscuit-cookie cutters, and also edible glitter or sparkling silver or white dusting powder. If you cannot source edible sparkle or glitter dusting powder, they still look beautiful if decorated with white royal icing, piped into trellace work patterns to enhance the snowflake shape. These magical snowflakes make ideal Christmas gifts, and can be packaged in cellophane bags with a pretty and seasonal ribbon attached. They last for up to 14 days in an airtight tin & stored in a cool place, assuming they last that long!
Provided by French Tart
Categories Dessert
Time 45m
Yield 30 Snowflake Cookies
Number Of Ingredients 8
Steps:
- Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
- Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
- Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
- Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
- Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
- Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
- Dust with remaining sugar or edible glitter/silver dust just before serving.
- Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!
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