Christmas cookie decorations
|220 g||butter — softened|
|1/2 tsp||vanilla — essence|
|1/2 cup||castor sugar|
|2 cup||flour — sifted|
|1 cup||icing sugar|
|lemon — juice only|
|edible decorative balls — silver|
|christmas ribbon to thread through cookies|
Preheat oven to 190°C.
To make the cookies
Place butter, vanilla and sugar into a bowl and beat together until creamy and pale in colour.
Add flour and salt and mix until a soft dough forms.
Wrap dough in plastic and refrigerate for 1 hour, or until firm enough to roll.
Place dough onto a lightly floured surface and roll out thinly (1/2 cm in thickness).
Cut out cookies using Christmas cookie cutters and transfer onto a greased baking tray.
Bake in the oven for 8-10 minutes or until lightly golden brown.
Remove from oven, pierce a small hole near the top of the cookie (using a tooth pick), and allow to cool on a wire rack.
To make the icing
Mix together the icing sugar with a squeeze of lemon juice until smooth, but still stiff enough to pipe.
Place icing in a small icing bag and pipe patterns onto cooled Christmas cookies.
Decorate using silver balls or any other appropriate edible decorations.
Thread a piece of ribbon through the hole and use to decorate the Christmas tree.
Recipe reprinted with permission of Source Food.