Description
Easy, crisp, short and buttery Dutch Christmas cookies.
Ingredients
Units
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
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 80