Baking
Kerrygold Santa Claus Cookies
Serves 25-30 cookies
Prep Time
60 minutes
Cooking TIme
8-12 minutes per tray
Ingredients
For the Dough
- 250g wheat flour
- 100g sugar
- 1 pack of vanilla sugar
- 1 egg (M)
- 175g Kerrygold Original Irish Butter, cold
- 1/4 tsp cinnamon (optional)
For the Glaze
- 1 egg white (L)
- 250g powdered sugar
- 1 squirt of lemon juice
- Red food colouring
Directions
1. Put all the ingredients in a mixing bowl and quickly knead by hand or using the food processor to form a smooth dough then wrap in cling wrap and place in the fridge for 1-2 hours.
2. Put the egg whites in a bowl and whip them with a hand mixer or food processor until foamy. As soon as it is frothy but not stiff, add the icing sugar spoon by spoon and continue beating. As soon as the icing sugar has been processed, stir in a splash of lemon juice for flavouring.
3. Now place about 1/3 of the icing into a piping bag without a nozzle, colour the remaining icing with red food colouring then also place in a piping bag without a nozzle. Set aside for now.
4. Preheat the oven to 180°C top/bottom heat and prepare two baking sheets lined with baking paper.
5. Roll the cookie dough about 3-5mm thick on a lightly floured work surface. Cut out biscuits using a star-shaped cookie cutter and divide them on the trays baking one after the other on the middle rack for about 8-12 minutes until golden brown. Allow the cookies to cool completely before attempting to glaze them.
6. Cut the tips of the piping bags and decorate the biscuits as you prefer.
7. Store in an airtight container after the glazing has dried.
2. Put the egg whites in a bowl and whip them with a hand mixer or food processor until foamy. As soon as it is frothy but not stiff, add the icing sugar spoon by spoon and continue beating. As soon as the icing sugar has been processed, stir in a splash of lemon juice for flavouring.
3. Now place about 1/3 of the icing into a piping bag without a nozzle, colour the remaining icing with red food colouring then also place in a piping bag without a nozzle. Set aside for now.
4. Preheat the oven to 180°C top/bottom heat and prepare two baking sheets lined with baking paper.
5. Roll the cookie dough about 3-5mm thick on a lightly floured work surface. Cut out biscuits using a star-shaped cookie cutter and divide them on the trays baking one after the other on the middle rack for about 8-12 minutes until golden brown. Allow the cookies to cool completely before attempting to glaze them.
6. Cut the tips of the piping bags and decorate the biscuits as you prefer.
7. Store in an airtight container after the glazing has dried.
