Authentic German Christmas cookies, buttery and melt-in-the-mouth, piped into various shapes (stars, S shapes, flowers) and baked until lightly golden.
Ingredients
- 100 g unsalted butter
- 60 g granulated sugar
- 1 piece egg
- 1 tsp vanilla extract
- 150 g T55 wheat flour
- 1 pinch fine salt
Method
- Take the butter out in advance so it reaches room temperature (soft but not melted). Preheat the oven to 180°C (160°C fan). Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar with an electric whisk (or a wooden spoon) until creamy and slightly paler.
- Add the whole egg and vanilla extract. Beat until fully incorporated.
- Sift the flour and salt over the mixture. Gently fold with a spatula until the dough forms a homogeneous ball. Do not overwork it.
- Fill a piping bag fitted with a fluted (10-12 mm star) nozzle with the dough. On the prepared baking sheet, pipe shapes: S shapes, wavy sticks, or rosettes, leaving 3 cm between each.
- Bake for 10 to 12 minutes: the cookies should be lightly golden around the edges but still pale in the center. Do not overbake.
- Let cool for 2 minutes on the baking sheet, then transfer to a rack. Enjoy warm or at room temperature.
Nutrition
Per serving
- Energy
- 781.2 kcal
- Protein
- 11.19 g
- Carbohydrate
- 84.42 g
- Fat
- 43.75 g
- Fibre
- 2.25 g
- Calcium
- 27.26 mg
- Iron
- 0.79 mg
- Magnesium
- 21.77 mg
