Description
Easy, crisp, short and buttery Dutch Christmas cookies.
Ingredients
Scale
- 150 g flour
- 1/4 tsp baking powder
- 75 g sugar
- pinch of salt
- zest of 1/4 lemon and/or 1/4 tsp vanilla extract
- 125 g cold butter, small cubes
- 1 egg yolk
- 1 egg white
- 60 g granulated sugar (or slivered almonds, or coarse sugar)
Instructions
- Mix flour, baking powder, sugar, salt and lemon zest/vanilla together.
- Add the cubes of butter, rub in with your fingertips.
- Add the egg yolk, knead fast to a dough, taking care not to overwork.
- Shape the dough in a disk, wrap in cling film and leave to rest in the fridge for at least 1 hour.
- Preheat the oven to 170C and line a baking tray with baking paper.
- Roll out the rested dough to 3 mm.
- Cut out cookies with a circular scalloped cookie cutter (6 cm) and take out the middle with a small circular cookie cutter.
- Place them on the lined baking tray.
- Re-rol the scraps and form into cookies.
- Place the cookies, and the scraps as well (re-rolling them again would make them tough) on the baking tray.
- Use a pastry brush to brush some egg white on the cookies.
- Sprinkle the cookies with the sugar.
- Place in the preheated oven and bake 15-20 minutes, until golden.
- Leave the cookies a few minutes on the baking tray to cool, then transfer to a rack to cool further.
Notes
If you don’t own a nested circular cookie cutter set, you can also use a glass instead of the big cutter, and an apple corer instead of the small cutter.
This recipe works also great in other shapes. If you want to hang them in the tree, make a hole for the ribbon with a drinking straw. Or use a sateh stick, prick it in and use a circular motion to make the hole a bit bigger.
- Prep Time: 1 hour 15 mins
- Cook Time: 20 mins