These delicious cookies can be packed into cellophane bags and tied with ribbons to be given as a nice Christmas gift!
- Add the butter, icing sugar, vanilla extract, and egg yolk into a mixing bowl, then beat together with a wooden spoon until creamy (or mix in a food processor until well combined).
- Sift the flour and salt together in a separate bowl and add the ground almonds.
- Now add the flour and almonds mixture slowly to the sugar butter mixture and beat until everything just comes together to form a dough. Take care not to over mix it.
- Shape the dough into two flat rounds and wrap in clingfilm. Chill in the fridge for 20-30 mins.
- Preheat the oven to 180C and line two baking sheets with non-stick baking parchment.
- Turn the dough out onto a lightly floured work surface and roll out to 1/2 cm thick.
- Cut Christmassy shapes like stars out of the dough using Christmas cookie cutters.
- When you've made your first set of cookies, gather the leftover pastry cuttings and bring them together.
- Dust the worktop with more flour and roll out the pastry again to make as many cookies as possible until the pastry is all used up.
- Place the cookies onto the lined baking sheets, leaving a little space between each one, and bake in the oven for 10-12 minutes until a light golden colour. Allow the biscuits to cool on the tray.
- Meanwhile, mix some sieved icing sugar with a few drops of cold water to make a thick icing.
- Spread or pipe it over the cooled biscuits and decorate with edible silver balls. These can be packed in cellophane bags and tied with ribbons to be given as a nice Christmas gift!
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