CHRISTMAS COOKIES

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The butter cookie base can be shaped any way you
desire, but this one, topped with a teaspoon of fruit jam, reminds me of Christmas with my mom. It’s really lovely with a cup of tea.

INGREDIENTS:
Set A:
1 3/4 cups all-purpose flour
1/2 cup Peotraco Confectioners’ Powdered Sugar
1/4 tsp. salt

Set B:
3/4 cup unsalted butter, at room temperature
1/4 cup Peotraco Caster Sugar
1 egg white
1 tsp. lemon juice

Set C:
1/2 cup Peotraco Caster Sugar Strawberry jam or any other fruit jam

PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.

B. Beat butter and sugar until fluffy and sugar is dissolved. Add the rest of Set B ingredients. Add the Set A mixture and mix until just combined. Do not overmix. Roll into a 1 1/2-inch cylinder, then let it chill for 30 minutes. Using a sharp knife, slice into 1/8-inch thick pieces.

C. In a bowl, combine sugar and jam. Make a well in the center of each slice of dough and fill with fruit jam. Arrange on a greased, parchment lined tray and bake.

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