Olympos Xristoygenniatika Mpiskota

Christmas Cookies

chef sweet
INGREDIENTS
  • 400–440 g all-purpose flour
  • 250 g cow’s butter (OLYMPOS brand), at room temperature
  • 125 g brown sugar
  • 50 g honey
  • 1 tbsp liquid vanilla or 2 vanilla packets
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp cloves
FOR THE WHITE ICING
  • 80 g powdered sugar
  • 3 g lemon juice
  • 10 g water
  • Optional: powdered food coloring of your choice
PRODUCT
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Cow butter
Cow butter
METHOD
  1. In the bowl of a stand mixer, combine the butter, brown sugar, honey, liquid vanilla, and spices. Whip with the whisk attachment until light and fluffy
  2. Switch to the paddle attachment and gradually add the flour on low speed, until the dough comes away from the sides of the bowl. The dough should remain soft and pliable
  3. Divide the dough in half. Place the first portion between two sheets of parchment paper and roll it out with a rolling pin. Cut the cookies into your desired shapes and transfer them to a baking tray lined with parchment paper.
  4. Repeat with the remaining dough.Bake in a preheated oven with top and bottom heat at 170°C (338°F) for 12–14 minutes. Let the cookies cool completely.
  5. For the icing, mix the powdered sugar, lemon juice, water, and food coloring (if desired) in a bowl until smooth.
  6. Transfer the icing to a piping bag for easier decorating. Decorate the cookies as you like and allow the icing to set.
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