Hi guys!
Do you want to make your own New Year's cookies as a gift for your loved ones? So you've come to the right place.
December is already gaining momentum, and many have begun to think about what to give their family and friends for the New Year. I am one of those for whom a gift handmade- There is the most valuable and sincere manifestation of feelings. That’s why I very often practice hand-made gifts. And the only possible option for a homemade gift for me and my not quite sewn handles is edible gift.
I usually make cupcakes or cookies for gifts. But for the New Year it’s still better to give a box of cookies, because some of the cookies that you and I will learn how to make today will be suitable not only for a “side dish” for tea, but also for decorating the Christmas tree.
Can you imagine how nice it will be to receive pre-holiday boxes or bags with sweet gifts for your work colleagues or a kindergarten teacher, or a lonely grandmother neighbor... In general, the list of happy gift recipients can be listed endlessly.
But I’d better list mine for you favorite and proven New Year's cookie recipes. There are only 5 of them.
Well, to make our delicious gift smell like New Year, we will fill it with the aromas of vanilla, ginger, cloves and cinnamon. And our gift, prepared with all my heart and with best wishes, will certainly be appreciated.
Yes, and I’ll tell you a secret: I decorate New Year’s cakes with these painted New Year’s cookies. It turns out very cool.
One last thing: I almost always use the same one when decorating cookies. glaze: Grind 1 egg white with a spatula with 200 g. powdered sugar and a few drops of lemon juice.
1. New Year's gingerbread and honey gingerbread
First up is the new recipe. I tried it for the first time this year. And I was very pleased. The gingerbreads turn out tender, soft, slightly layered... In fact, they resemble gingerbread. At the same time, they are moderately spicy and not cloying. I definitely like these cookies, although I am not a fan of spices in desserts.
By the way, very cool gift boxes for such cookies can be select here .
For gingerbread we will need:
- sugar - 160 gr.
- flour -350 gr.
- butter, cold - 110 gr.
- salt - 1 pinch
- honey - 50 g
- ground cinnamon - 2 tsp.
- nutmeg - 1 pinch
- ginger - 2 tsp.
- cloves - 1 pinch
- soda - ½ tsp.
- egg - 1 pc.
This is in case you remember to prepare your gifts at the last minute. If you prefer thin and crispy cookies, this simple recipe is for you.
Also, in this recipe I like that only egg yolk is used in the dough, and accordingly we use the white for glaze. Here is such a coincidence))
For ginger cookies we will need:
- butter - 125 gr.
- brown sugar - 125 gr.
- white sugar - 35 gr.
- egg yolk - 1 pc.
- milk - 1 tbsp.
- flour - 250 gr.
- salt - 1 pinch
- ground ginger - ¼ tsp.
- ground cinnamon - ¼ tsp.
- ground cloves - 1 pinch
- ground nutmeg - 1 pinch (optional)
And this recipe is for those who do not recognize ginger and other spicy spices. As a rule, these are men. Therefore, for them, your loved ones, you can prepare these soft, crumbly cookies with almond flour and a light vanilla aroma. But you won’t be able to decorate the Christmas tree with such cookies - they are too delicate.
For macaroons we need:
- flour - 300 gr.
- ground almonds - 120 gr.
- sugar - 120 gr.
- butter, softened - 180 gr.
- egg yolks - 2 pcs.
- vanilla pod - 1 pc. or vanilla essence - 1 tsp. or vanillin - 1 pinch
And this, on the contrary, is the spiciest, most aromatic, richest cookie on the entire list. We add as many as 5 spices to it: cinnamon, ginger, cloves, nutmeg and cardamom.
For New Year's ginger cookies we will need:
- flour - 250 gr.
- butter, cold - 100 gr.
- brown sugar - 250 gr.
- soda - 1 gr. (≈ ½ tsp)
- ground cinnamon - 4 gr. (≈ 2 tsp)
- mix of spices (ground ginger, cloves, cardamom, nutmeg) - 5 gr.
- milk - 30−40 ml
And for the laziest - the fastest and simplest shaped cookies, which can also be prepared as a gift. In addition, this is a win-win option for the most hopeless conservatives who do not recognize any newfangled trends and will only be happy with a good shortbread cookie.
For quick shortbread cookies we will need:
- flour - 175 gr.
- butter - 100 gr.
- powdered sugar - 25 gr.
- egg yolk - 1 pc.
- zest of ½ lemon
- cold water - 1-2 tbsp.
Happy New Year everyone! And many delicious gifts!
Good luck, love and patience.
I bring to your attention beautiful and delicious children's New Year's cookies in the shape of deer. It is made from shortcrust pastry and decorated with chocolate and candies. Children will really enjoy participating in the cooking process.
Recipe for New Year's cookies Reindeer
- butter – 90 g,
- powdered sugar – 100 g,
- wheat flour – 175 g,
- chicken egg – 1 pc.,
- vanillin - a pinch,
- salt - a pinch,
- milk chocolate – 50 g,
- red candies - according to the number of cookies.
Pour flour into a deep bowl, beat in an egg, add powdered sugar, chopped butter, vanillin and salt. If you don’t have powdered sugar, but only sugar, you can make powder using a coffee grinder or blender. I advise you to add powder rather than sugar, as it will dissolve faster in the dough.
Now we begin to knead the dough with our hands. First you need to grind the butter with flour and then knead everything. You can also do this with a mixer or dough attachment, which is much faster and easier.
Then wrap the shortbread cookie dough in cling film and place in the refrigerator for half an hour.
After time, roll out the sand base into a thin layer and use a glass to squeeze out circles. To prevent the glass from sticking to the dough, you need to lightly sprinkle it with flour.
From this amount of products you get about 20 such circles. Transfer them to a baking sheet with parchment paper.
Heat the oven to 180 degrees. When it warms up, place the baking sheet with the preparations in it. Bake New Year's cookies for about 10 minutes. The cookies will look slightly golden. When they are ready, remove from the oven and let cool.
The chocolate needs to be melted in a water bath and placed in a pastry bag with a small hole. We roughly look at where the deer’s nose should be and put a dot of chocolate there, and glue a red candy on top of it.
Well, the final touch is these cute little horns. We also draw them with chocolate.
Deer cookies are ready.
Bon appetit!
We thank Tatyana Suprunenko for the photo of the New Year's cookie recipe.
Not a single New Year is complete without a Christmas tree. Now they are everywhere, and, moreover, these Christmas trees are not necessarily made of pine needles, the materials at hand can be balloons, paper, fabric, medical gloves, etc., i.e. any material that you have enough imagination for. Our Christmas tree today will be edible, we will bake New Year's cookies!
Molds for New Year's baking can be in the form of stars, fir trees, cones, mushrooms, crescents, snowflakes, deer...
If there are no special forms, then simply draw a template on thick paper and cut out the dough according to it.
We also suggest you make a beautiful three-dimensional Christmas tree from shortbread sugar or ginger-honey dough. To prepare it, you need to cut out circles of different diameters, and then assemble and decorate with protein glaze or boiled condensed milk.
Another option is a beautiful bell, which is also assembled from circles and strung on a beautiful ribbon. Such a sweet decoration can already be hung on a real spruce beauty!
step by step photo recipe
Choose any dough option and start cooking!
Ingredients:
Shortcrust pastry recipe:
- Butter or margarine (good quality) – 150 grams,
- Chicken eggs - 2 pieces,
- Granulated sugar – 200 grams (+ 2 tablespoons for sprinkling the dough),
- Wheat flour (premium grade) – 4 cups,
- Vanilla sugar – 2 teaspoons,
- Baking powder – 1.5 teaspoons.
Recipe for honey-ginger gingerbread dough:
- Flour – 280 g,
- Honey - 3 tbsp. spoons,
- Granulated sugar – 2 tbsp. l.,
- Chicken egg – 1 pc.,
- Butter 60-70 g,
- Soda – 1 tsp.
- Dry ground ginger – 2 tsp,
- Cinnamon powder – 2 tsp.
To prepare the sugar glaze:
- Pasteurized milk – 2 tbsp. spoons,
- Powdered sugar – 150 grams,
- Sugar syrup – 1 tbsp. spoon.
Cooking process:
In the step-by-step photo recipe, shortbread dough is kneaded and prepared.
We need softened butter or margarine. If you forgot to take the butter out of the refrigerator in advance, then chop it into cubes and literally put it in the microwave for a few seconds. You should not completely melt it, let it be soft, but not liquid.
Add granulated sugar to softened butter (margarine) and mix everything. Beat in the eggs, which also need to be removed from the refrigerator in advance. Mix everything thoroughly until smooth.
Sift wheat flour (3 cups) into a separate bowl. Add baking powder and vanilla sugar. Stir. Add the dry mixture to the liquid base and begin kneading the dough. We have the fourth glass of flour as a spare, because... Everyone's flour is different, so some may not need it. If necessary, add more flour to the dough until it stops sticking to your hands.
Sprinkle the table with flour and roll out the dough into a thin layer, no more than 0.7 cm thick. Sprinkle the dough layer with granulated sugar (2 tablespoons). Then lightly roll the dough again with the rolling pin, pressing the sugar crystals into the dough. Now let's go look for round cookie cutters. We will need shapes of different diameters so that the tree looks like a real one, i.e. began with a large plate and ended with a cookie of a smaller diameter. Approximately 8 - 10 forms will be required. With the help of which you cut out circles from the dough.
Cover a baking sheet with paper and carefully transfer the cut-out pieces onto it. Place the baking sheet with cookies in the oven, bake at 180 degrees until the cookies begin to brown.
Meanwhile, prepare the icing to decorate and seal the cookies. To do this, mix powdered sugar and milk in a small container and mix thoroughly until smooth. The mixture should end up being slightly fluid.
In order to prepare sugar syrup, you need to take equal parts granulated sugar and water. Boil it over low heat for 5 - 7 minutes. Then add the hot syrup to the icing sugar and mix again.
Remove the finished cookies from the baking sheet and cool slightly to room temperature.
Now transfer the icing sugar into a pastry syringe or bag, using the thinnest nozzle. Decorate New Year's cookies to your liking, as your imagination tells you. You can decorate each circle with a wavy line along the entire edge. Leave the glaze to harden.
Before you start assembling our New Year's beauty, apply a little sugar icing to the center of each cookie, it will help hold all the details of the structure together. Assemble the pieces, starting with the largest product, i.e. We assemble the tree like a pyramid.
Width="400" height="427"> How to make gingerbread dough with honey
Place honey, sugar and spices (cinnamon, ginger) in a saucepan and bring to a boil. Add baking soda after removing from heat. Add a piece of butter there. Immediately lightly beat the raw egg in a bowl with a fork, add to the honey mixture and stir quickly. Add flour and knead the dough.
Dust the dough with flour and cool slightly. Then roll out into a layer and cut into shapes. Bake in the oven or slow cooker until done.
Happy New Year! Even if it’s old)
Delicious pastries are an important item on the list of New Year's dishes. On holidays, both children and adults eagerly enjoy fragrant cookies, and its spicy aroma envelops the entire house and creates an atmosphere of comfort and fairy tales. Various confectionery decorations will also come in handy.
Snow-white glaze will create the appearance of snow, multi-colored sprinkles will remind you of the contents of firecrackers and the shine of garlands... In addition, New Year's baked goods can become part of the holiday decor. It’s easy to give gingerbread cookies the appearance of New Year symbols: Christmas trees, mittens, gift wrapping. To do this, you only need appropriate patterns and a good imagination.
Cookies are often replaced with Christmas tree decorations, and a set of shaped baked goods in elegant packaging will delight connoisseurs of sweets. In short, the end of December is the time when cooking turns into creativity. And the recipes from our article will help you with this. Gingerbread cookies made according to these instructions will conquer everyone, young and old. And the design of the goodies is up to you.
| Name: | Ginger cookie | |
| Date added: | 07.12.2015 | |
| Cooking time: | 2 hours | |
| Recipe servings: | 12 | |
| Rating: | (1
, Wed 1.00
out of 5) |
Gingerbread Cookies Recipe
During the winter holidays, gingerbread cookies are a favorite of most housewives. To prepare the dough, cut the butter into cubes and beat with sugar. When the mixture is smooth, add ginger and eggs. Sift the flour, mix with baking powder, add to the dough and mix. Wrap the resulting mass in cling film and place in the refrigerator for half an hour.
Roll out the dough to a thickness of 0.3-0.4 cm. Heat the oven to 180 degrees. Cut out the shapes and place them on a parchment-lined baking sheet. Bake for 10 minutes. When the finished baked goods have cooled down a little, you can move on to the most interesting part - decorating the cookies. 
Gingerbread men are one of the most important New Year traditions. Mix the glaze ingredients, add 50 ml of water and beat with a mixer for 8-10 minutes. The glaze should be thick and shiny. If necessary, dilute it with water or add a spoonful of powdered sugar. You can add food coloring to the glaze. Fill a pastry bag with the mixture and start drawing from the edges, smoothly moving to the middle of the gingerbread cookies.
You don't have to completely cover the cookies with icing - you can decorate your creations with a cute pattern or sprinkles. In addition, decor in the form of red bows or ribbons will add a special charm to the gingerbread cookies. Store finished products in a closed box.
Shortbread recipe
| Name: | Shortbread | |
| Date added: | 07.12.2015 | |
| Cooking time: | 2 hours | |
| Recipe servings: | 12 | |
| Rating: | (1
, Wed 1.00
out of 5) |
Whisk all the ingredients, add the sifted flour and knead the dough first with a wooden spoon and then by hand. Wrap it in cling film and leave it in the refrigerator for 30-40 minutes. Roll out the dough into a layer 0.5 cm thick. Cut out the shapes and sprinkle them with flour. Preheat the oven to 250 degrees and bake the cookies for 5-7 minutes.
While the gingerbread is cooking, start making the glaze. Beat the egg white until foamy. Gradually add powdered sugar and beat at high speed. Divide the finished mixture into two equal parts. Mix one with cocoa and you will get chocolate glaze. When the baked goods have cooled, coat the cookies with icing and sprinkle colorful shavings on top.
Recipe for sour cream and honey cookies
| Name: | Sour cream and honey cookies | |
| Date added: | 07.12.2015 | |
| Cooking time: | 1 hour 30 minutes | |
| Recipe servings: | 12 | |
| Rating: | (1
, Wed 1.00
out of 5) |
Then roll out the dough into a 0.5 cm layer and cut out the cookies. You can also make koloboks from sour cream and honey dough. Preheat the oven to 180 degrees, cover a baking sheet with parchment paper and place the gingerbread cookies on it. Bake for 10-12 minutes. Decorate the finished cookies to taste.
New Year's Spice Cookies Recipe
| Name: | Spice cookies | |
| Date added: | 07.12.2015 | |
| Cooking time: | 2 hours 30 minutes | |
| Recipe servings: | 12 | |
| Rating: | (1
, Wed 1.00
out of 5) |
| Product | Quantity |
| For the test: | |
| Flour | 500 g |
| Butter | 100 g |
| Brown sugar | 180 g |
| Egg | 1 PC. |
| Light honey | 50 g |
| Baking powder | 15 g |
| Ground cinnamon | 5 g |
| Ground ginger | 7 g |
| Salt | 1 pinch |
| For the glaze: | |
| Bitter chocolate | 150 g |
| Low-fat cream | 100 ml |
| Confectionery topping | taste |
Melt the chocolate in a water bath and add cream to it. While the glaze is cooking, stir until smooth and shiny. Give it 30 minutes to cool and thicken. Gently spread the glaze over the gingerbread cookies, placing the sprinkles on top.
Cocoa powder
Knead the dough and divide it into four portions. Roll each of them into a layer 0.3-0.5 cm thick. Cut out figures from the dough and bake them for 15 minutes at 180 degrees. Meanwhile, prepare the glaze. Separate the whites from the yolks and beat the whites until foam forms.
Add powder in small doses and beat the mixture at high speed. If the glaze turns out runny, add a little more powder to it. Let the glaze thicken a little and decorate your sweet creations with it. That's all. Enjoy your New Year's experiments!
The cookies are delicious and crumbly. But a little harsh. Ideal for decorating a Christmas tree (you just need to make a hole for the rope before baking).
Ingredients:
1+1/3 cups flour,
1 raw yolk,
1 tbsp sour cream,
50g butter,
50g honey,
1~3 tbsp sugar,
1/4 teaspoon salt,
1/4 teaspoon baking soda
Grind the butter with sugar, salt and honey until fluffy. Add the yolk and beat. Add sour cream and flour mixed with soda. Quickly knead into a homogeneous dough.
Roll out the dough into a layer 3~5mm thick. Use cookie cutters or a thin-walled glass to cut out cookies.
Place on a baking sheet and bake at t=200~220°C until browned. Cool the finished cookies and decorate with melted chocolate or icing sugar. Leave the cookies on the baking sheet until the chocolate hardens completely.
You can melt the chocolate directly in a parchment bag. Roll up a bag of parchment, put 1~2 pieces of chocolate in it and put it in the oven for 3 minutes, preheated to t=100°C, or for 2 minutes in the microwave at maximum power.
Recipe 2: Strong Butter Cookies
These cookies are not hard at all, but rather strong - they do not crumble in your hands and hold their shape well when baking. These cookies are ideal for all kinds of decorations, such as Christmas trees.
Ingredients:
1.5 cups flour,
4 eggs,
1/5 tbsp milk,
150g butter,
1 cup of sugar,
vanillin
Grind the eggs with sugar and vanilla. Pour in cold milk, stir well and put on low heat. With constant stirring, cook a mass of thick sour cream. Leave to cool.
Grind flour with butter until small fat crumbs. Pour in the cooled egg mixture and knead into a soft, plastic dough. If the dough is too sticky, add flour. Place in the refrigerator for 15~20 minutes. Roll out the dough into a layer of 1~1.5 cm and cut out shapes with molds.
If the cookies will be used as Christmas tree decorations, then immediately make holes in the figures into which the ribbon will be inserted. Place the cookies on a baking sheet lined with baking paper.
Preheat the oven to t=200°C and bake until browned. Remove hot cookies from the baking sheet and cool
Recipe 3: Cookies with multi-colored glaze made from natural ingredients
3 cups flour,
2 eggs,
200 g sugar,
100 g honey,
200 g butter or margarine,
spices to taste - ginger, vanilla or cinnamon.
Beat sugar with eggs into a homogeneous white mass and add honey slightly heated in a water bath. Pre-freeze the butter or margarine in the freezer, and then grate it on a coarse grater and also combine it with the egg-sugar mixture. Then add sifted flour and spices in small portions and knead the dough until it becomes smooth and elastic. Then it must be wrapped in plastic wrap and placed in the refrigerator for a couple of hours - then when cutting it will be plastic.
After the cookies are formed, you will need to put them in the oven, preheated to 180-200 degrees and bake until they turn light brown. Naturally, after this they need to be allowed to cool, and only then painted and decorated.
Multi-colored cookie icing
Decorate the cookies with protein glaze, which, if desired, can be painted in almost all the colors of the rainbow, including the most unusual ones. We will not resort to any chemical dyes, but will use only natural food products.
How to prepare white glaze: 200 g of powdered sugar should be combined with the juice of one medium-sized lemon and the white of a raw egg. Beat the mixture with a mixer until the volume increases 2-3 times.
Multi-colored glaze options can be obtained if lemon juice is replaced with the juices of various vegetables.
So, by adding beet juice to its composition, you can get shades from soft pink to lilac (from 1 to 5-6 teaspoons of beet juice).
Orange color will come from carrot juice, yellow from sage tincture or decoction, green from spinach or broccoli juice, and blue from red cabbage juice.
To obtain a brown glaze, add 1-2 tablespoons of cocoa powder to its composition. The red tint will come from the juice of fresh red currants or strawberries.
Before applying the glaze to the cookies, lightly moisten the surface with water. After the next layer of colored coating has been applied, place the baking sheet with cookies in a hot oven for a few minutes so that the glaze dries faster
Recipe 4
Ingredients:
egg - 3 pcs.
margarine - 200 g
wheat flour - 500g
sugar - 150g
baking powder - 2 teaspoons
salt - a pinch
ground ginger (optional) - 1-2 teaspoons
cinnamon (optional) - 1 teaspoon
ground cloves (optional) - 1/2 teaspoon
powdered sugar - for glaze (optional)
food coloring - for glaze (optional)
Beat the eggs. Grind margarine with sugar. Add eggs to margarine and mix. Make orange zest and add to the dough. Separately mix flour, salt, baking powder. Add ginger, cloves and cinnamon if desired. The presence of these spices immediately evokes associations with Christmas and New Year, so it is recommended to put ginger, cinnamon and cloves in New Year's cookies - the taste will be special and interesting. Add these ingredients and knead the dough well.
Roll out the dough and cut out cookies using cutters (Christmas trees, bells, stars). Grease a baking sheet with vegetable oil or place parchment paper. Place the cookies on a baking sheet and use a wooden stick to make holes (if you plan to hang the cookies on the Christmas tree). Bake cookies in a preheated oven for 20-25 minutes.
Prepare sugar glaze: add water to the powdered sugar (per 100 g of powdered sugar you will need 2-3 tablespoons of water). The drawing mass should be neither liquid nor thick. Transfer the mixture into as many bowls as there are food colorings, add coloring and mix.
Using a brush, apply edible glaze to the cookies; you can dip the cookies into the glaze. You can use a pastry bag or a plastic bag (with holes in it) to decorate Christmas trees with balls, draw eyes, New Year's ornaments, or make smiling stars.
Thread threads or thin ribbons through the holes and hang the cookies on the Christmas tree. Children will especially enjoy participating in the preparation of such New Year's cookies, decorating the Christmas tree with it, and then eating New Year's cookies. We ate some of the cookies even before hanging them on the Christmas tree
New Year's cookies without eggs (with banana)
Ingredients:
Banana - 1 pc.
vegetable oil - 150ml
wheat flour - 300g
sugar - 100g
baking powder - 2 teaspoons
salt - a pinch
Make a puree from the banana. Add vegetable oil to the banana and mix. Add sugar, flour, baking powder and salt. Knead the dough well and put it in the refrigerator for half an hour.
Roll out the dough and use cookie cutters to cut out Christmas cookies (Christmas trees, snowmen, stars, bells).
Grease a baking sheet with oil or place parchment paper. Place the cookies on a baking sheet, poke holes in the top with a wooden stick and bake in the oven for 15-25 minutes.
New Year's cookies without eggs are also suitable for allergy sufferers; they can be coated with sugar icing. These cookies can be hung on the Christmas tree by threading bright ribbons through the holes. And may the New Year bring you health and happiness!
Ingredients:
Banana - 1 pc.
vegetable oil - 150ml
wheat flour - 300g
sugar - 100g
ground ginger - 3 teaspoons
cinnamon - 1 teaspoon
ground cloves - 1/2 teaspoon
soda (slaked) - 2 teaspoons
salt - a pinch
orange zest - from 1 orange
Make a puree from the banana. Add vegetable oil and stir. Make orange zest by grating the orange peel. Add orange zest to banana and vegetable oil and mix. Add flour, sugar, baking soda, salt, cinnamon, ginger and cloves. Knead the dough. It is advisable to put the dough in the refrigerator for half an hour.
Roll out the dough and cut out cookies with cookie cutters. You can form balls from the dough and press them down a little.
Grease a baking sheet with oil or place parchment paper. Place cookies on a baking sheet and bake in the oven until done (25-30 minutes).
About ginger dough:
There are a few rules to remember when working with ginger dough for the first time. It may be easier for you to roll out the dough into a large sheet and cut it out on a baking sheet with a cookie cutter so that the products do not become distorted when you transfer them from the table to the baking sheet. Unless the recipe says otherwise, leave some space on the baking sheet between the gingerbread cookies to allow them to rise.
Gingerbread cookies, unlike other cookies, are not dense and crispy when they come out of the oven. So it's very hard to tell if it's done, especially since baking times vary so much depending on the oven. As a rule, if the gingerbread has risen slightly and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which time it will begin to crisp up (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape when baking, but this can be easily corrected by trimming it properly after baking.
Large, flat pieces of gingerbread must be refrigerated and stored on a flat surface, otherwise their shape will be distorted. It may be more convenient to bake the gingerbread the day before decorating. If you do this, let it cool completely and then wrap in parchment or plastic wrap.
Cookie recipe suitable for best wishes for the coming year 
Cookies with a surprise
You can make any kind of cookie dough. For example, sand.
Since the cookies are for children too, they like them to be as crumbly as possible. To do this, you do not need to take whole eggs, but only the yolks. And not sugar, but powdered sugar.
Ingredients:
100g butter,
0.5~1 cup powdered sugar,
3 yolks,
~1 cup flour,
1 tbsp vodka
Write good wishes on long pieces of paper in advance. Roll the papers into rolls and wrap them in pieces of foil.
Grind the yolks with sugar, vodka and butter at room temperature. Add enough flour to form a plastic, not crumbly dough. Roll out the dough on a floured table into a layer 5~7mm thick. Cut into rectangles measuring approximately 7x10cm. Place papers with wishes and roll them into rolls.
Bake at t=200~220°C until the dough is browned (10~15 minutes).
Either immediately sprinkle the finished cookies with powdered sugar, or cool and apply a design with melted chocolate.
Delicious cookie recipes
Exceptionally delicious cookies. Tender-tender, crumbly. With the aroma of butter. The pieces of nuts were fried and also added their unique taste to the cookies. The cookies themselves are not very sweet, but the sweet glaze makes the cookies taste optimal. We need to say something about the glaze separately. After the cookies cooled, it hardened into a hard, shiny crust and the cookies turned out as if covered with varnish. But the glaze is not at all hard and bites off without the slightest effort. The aroma of the glaze is just a song. All the alcohol evaporated and all that was left was the amazing smell of cream liqueur. By the way, it is not at all necessary to use cream liqueur. You can take any other, but with an adjustment - the thinner the liqueur, the less of it is put into the powder. Or you can do without alcohol altogether, and use lemon juice instead of liqueur. I frosted half the cookies with lemon glaze. It turned out great too. Only a slight sourish taste was added to the taste of the cookies. Well, some advice. If you do not want to cover the cookies with glaze, then increase the amount of powdered sugar in the dough to 80~100 grams.
Ingredients:
Glaze
50g powdered sugar,
2.5~3 teaspoons cream liqueur (or 2 teaspoons lemon juice)
Dough
150g butter,
1 yolk, 50g powdered sugar,
1.5 cups flour,
50g walnuts, vanillin
Separate the yolk from the white of the egg. Use protein in other dishes. Bring butter to room temperature. Beat with a mixer with sugar, yolk and vanilla. Add 1 cup flour; beat. Grind the nuts to the size of a pea or rice. Pour into the dough and beat with a mixer again. Add another 0.5 cup of flour. Beat. You should get a dough consisting of large lumps of butter.
Spread a piece of polyethylene film on the table. Pour the dough onto it. Press down and roll into film to form a sausage with a diameter of 5~8cm. Place it in the refrigerator for 30 minutes or in the freezer for 10 minutes. Cut the frozen sausage into slices about 5 millimeters thick.
If the dough is very frozen, then cutting it is very problematic - it begins to crumble.
In this case, you can cut with a strong thread - one person holds the sausage vertically, and the second puts the thread at the required distance, wraps it around the sausage, crosses the ends and tightens. The result is a very smooth and neat cut.
Place the cookies on a baking sheet. Bake until golden at t=180~200°C.
While the cookies are baking, prepare the frosting. Sift the powdered sugar into a small bowl. Pour in liqueur (or lemon juice). Stir in a quick circular motion. If necessary, add more powdered sugar if the glaze is too thin, or add a few drops of liqueur (juice) if the glaze is too thick.
Remove the finished cookies from the oven and, without removing them from the baking sheet, immediately coat them with glaze. Leave to cool.
Spicy Christmas waffle cookies
Classic German Christmas cookie recipe. I just used other nuts instead of almonds. The cookies are very fragrant. It smells like gingerbread and holidays. The dough is soft, with pleasant inclusions of pieces of nuts and candied fruits. I put two types of nuts - hazelnuts and walnuts. The hazelnut is almost not noticeable. Walnuts provide the main flavor. But the waffles are not felt at all. I still don't understand the point of using them
Ingredients:
70g butter,
1 egg,
50g powdered sugar,
1 cup flour,
~1/3 cup milk,
1 teaspoon baking powder,
vanillin,
1 cup (100g) nuts,
2 tablespoons candied orange peel or small raisins,
3 waffles d=22cm
Spices (on the tip of a knife; ground):
cloves, cinnamon, allspice, white pepper, ginger
Glaze:
60g powdered sugar,
2~3 teaspoons liquid (water, juice, liqueur)
Dough
If candied fruits are too dry and hard, soak them in water or juice or cognac in advance.
Bring butter to room temperature. Using a mixer, mix butter with flour, powdered sugar, baking powder, vanilla and all the spices. You should get small greasy grains. Grind the nuts to the size of rice. Mix nuts into flour mixture. Add egg and candied fruits. Knead the dough, adding cold milk a little at a time (no more than 1 teaspoon at a time) until you get a soft sticky dough. Using a steel cutter, cut out circles from the waffles. If you don’t have a mold, cut the waffles into squares with a sharp knife. Place one teaspoon of dough onto the waffle circles. Smooth the surface with wet fingers. Place the cookies on a baking sheet lined with baking paper. If waffles will not be used, simply place the dough in small piles on a baking sheet.
Place the baking sheet in an oven preheated to t=200~220°C for 25~30 minutes - the cookies should rise a little and brown. The surface of the cookies will crack.
Remove the baking sheet from the oven and immediately use a pastry brush to coat the hot cookies with two layers of icing sugar.
Glaze
Place powdered sugar in a small bowl. Pour in the liquid and stir very quickly until it forms a gel. The liquid can be plain water, juice, compote, fruit drink, as well as water mixed with something alcoholic - cognac, rum, liqueur. Leave the cookies until they have cooled completely and the glaze has dried, then remove from the baking sheet.
Yield: 35~40 cookies d=5cm.
Spicy cookies
I’ll say right away - I didn’t expect it! I'm amazed! The cookies are dry and crumbly, with a delicate smell and taste. When baking, the cookies increase in size by about 3 times, and the surface of the cookies becomes covered with cracks.
The most noticeable thing about the taste is cinnamon, but not overpoweringly. I didn’t put cardamom in the dough because I don’t like it. There is a slight spicy aftertaste, but it goes away quickly. Nuts are a must in these cookies. The cookies are stored for a long time and do not go stale (since they are initially dry).
Ingredients
1 cup flour,
1/4 cup starch,
200g butter,
0.5 cups of powdered sugar,
30g sour cream (3 teaspoons),
1/3 cup dried almonds or hazelnuts
1 teaspoon baking powder,
soda on the tip of a knife,
a pinch of salt,
vanillin,
1 teaspoon grated lemon zest
Spices:
1/4 teaspoon each:
ground cardamom, ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground black pepper
Beat butter at room temperature with powdered sugar with a mixer. Add sour cream, vanillin, salt, lemon zest and spices. Add flour and starch mixed with baking powder and soda and mix quickly with a mixer. You should get a soft dough. Add coarsely ground nuts (you don’t need to peel them).
Roll into balls slightly larger than a walnut (dip your hands in flour when forming balls).
You should have 16 cookies.
Line a baking tray with baking paper and place the cookies at a distance of ~5 cm from each other. Bake at t=180~200°C on the lower level of the oven for 12~15 minutes.
Florentine cookies
Classic recipe. But despite the classics, this recipe has quite a few variations. Starting from what additives go into cookies (raisins, cranberries, cherries, candied fruits, ginger) and ending with manufacturing technology (brewing the dough, cooking over a fire, or without any preliminary heat treatment at all). More modern recipes include adding corn flakes or popped rice to the dough. Also in the classic recipe, the back side of the cookies is covered with white or dark chocolate to get a combination of chocolate and caramel flavors (remember “chocolate roasted cake”). But I liked the cookies without the chocolate coating much better. The cookies are very tasty, very sweet and very crunchy. Most reminiscent of grilled meats or kozinaki. Adding sour pieces of berries refreshes and softens the taste.
The cooking process is quite simple, there are only three steps - mix the dry ingredients, melt the sweet ingredients with butter, pour the first with the second. And then - bake.
Ingredients
~100g raisins or dried cranberries or dried cherries,
1 cup almonds,
1/4 cup flour, if possible - 1 teaspoon orange zest
Fill
30g butter,
30g honey,
100g sugar
Dry ingredients
Steam the almonds in boiling water and remove the skins. The peeling process is shown in the article “Peeling Almonds.” Immediately, while the kernels are steamed and soft, cut them with a sharp knife.
Place dried berries in a bowl with chopped almonds. If the berries are large, then cut them with a knife or cut them with kitchen scissors. The size of the pieces should be approximately 5mm. Add flour and, if possible, orange zest to the same bowl. Stir until the nuts and berries are evenly coated with flour.
Fill
Place butter, honey and sugar in a small saucepan. Bring to a boil and until the sugar is completely dissolved.
Dough
Pour the boiling mixture into the bowl with the flour mixture and immediately stir thoroughly. You should get a soft, slightly oily mass (without dry flour).
Line a baking tray with baking paper. Place the resulting dough in small piles at a large distance from each other. The cookies spread a lot when baking.
Bake at t=170~180°C for 7~13 minutes until the cookies are brightly browned. Place the finished cookies along with the paper on the table. If the cookies are stuck together, separate them using a knife - not by cutting, but by moving them away from each other.
If desired, while the cookies are hot, they can be shaped using metal cutters. Cool the cookies without removing them from the paper. Remove the cooled cookies from the paper. At this stage, the finished cookies can already be served.
To fully comply with the classic recipe, the cookies must be covered with chocolate. Melt chocolate - white or black - while stirring in a water bath or in the microwave and spread it in a 2~3mm layer on the flat side of the cookies. You can also spread the chocolate onto the cookies using a paper piping. Roll a ball out of baking paper and secure it with tape. Place broken chocolate inside the bag. Place the bag in the microwave for 3~5 minutes or in the oven at t=80~100°C for 7~10 minutes. Apply chocolate through the hole in the bag onto the back of the cookies.
The chocolate on the cookies can be left in stripes or spread with a knife into an even layer.
Place the chocolate cookies in the refrigerator for 10~15 minutes to harden, but it is better to let the chocolate harden at room temperature. This will take from 1 to 3 hours.
Yield: 20~25 cookies.
Shortbread cookies with jam and nut meringue
The cookies are very tasty, with interesting tactile sensations - on top and bottom there are crumbly crispy layers of dough and meringue, and inside there is a moist, sour layer of jam. The aroma of nuts mixes with the aroma of jam. There are two ways to bake these cookies. The time required for both baking options is approximately the same.
Ingredients
Dough
150g butter,
1/4 cup sugar
1 teaspoon baking powder,
2 cups of flour,
2 yolks,
5~7 tbsp water
Filling
7~8 tbsp jam or thick preserves
Meringue
2 squirrels,
0.5 cups sugar,
1 cup walnuts
Dough
Warm the oil to room temperature. Using a mixer, mix butter with sugar, flour and baking powder. You should get small greasy grains. Stir in 2 egg yolks and gradually add cold water to form a soft, pliable dough.
Place a sheet of baking paper on the table. Pour the dough onto it. Roll out into a large thin layer measuring approximately 35x30cm. Transfer the dough along with the paper to a baking sheet. Spread a thin layer of jam or preserves onto the layer. It is advisable that the jam or preserves be sour. If they are too sweet, you can add a little lemon juice.
Grind the nuts randomly - you can use a coffee grinder to make flour, or you can use a knife into large pieces. Beat the whites with sugar into a strong foam. Mix with nuts.
1st baking method
Preheat oven t=200~220°C. Place the baking sheet in it for about 20~25 minutes until the edges of the dough are browned. Remove the baking sheet and immediately spread an even layer of meringue on top of the jam. Turn off the oven. Place the baking sheet back in the oven. Bake in a cooling oven until the meringue is browned.
2nd baking method
Spoon the meringue into heaps onto the jam layer. Carefully spread the meringue into an even layer.
Preheat oven t=170~180°C. Place a baking sheet in it until the meringue is brightly browned - about 17~20 minutes. Open the oven slightly and place a second sheet of paper on top of the cookies. Close the oven again and bake the cookies for another 20~25 minutes. Remove the finished layer of cookies from the oven and immediately, while it is hot, cut into pieces.
Cookies with nut crust
Ingredients
Dough
1 cup flour,
1/3 powdered sugar
1 yolk,
100g butter,
vanillin
Filling
100g 20% cream,
30g butter,
1 protein,
1/3 cup sugar
0.5 cups roasted hazelnuts,
if possible - 15~20g almonds cut into petals
Dough
Bring the oil to room temperature. Separate the yolk from the white of the egg; Set aside the whites for the filling. Using a mixer, mix butter, powdered sugar, yolk and vanillin. Add flour and knead into a soft, non-sticky dough. If the dough crumbles and does not come together, add 1 to 3 teaspoons of cold water. Place the dough in the refrigerator while preparing the filling.
Filling
Grind the roasted hazelnuts in a coffee grinder. Grind sugar with protein. Transfer to a small saucepan. Put butter there and pour in cream. Place over medium heat and bring to a boil while stirring. Reduce the heat to low and, without stopping stirring, bring the fudge until thickened. Add ground nuts, stir and remove from heat. Cool the fudge until warm.
In order for the mass to cool faster, you can place the saucepan in cold water.
Making cookies
Place the dough on baking paper. First, flatten it with your hands, and then roll it out into a thin, large layer with a rolling pin. The thinner the dough is rolled out, the more crumbly the cookies will be. Spread the filling onto the dough in an even layer. If possible, sprinkle almond petals on top. Place the paper with the dough on a baking sheet and place it in an oven preheated to t=170~180°C for 20~30 minutes until the top is nicely browned. Remove the finished dough layer from the oven, cool until medium hot and cut into squares or diamond shapes with a sharp knife.
Croatian cookies
Exceptionally tasty cookies with a beautiful pattern on the cut. And it has a very cute and fun name. Crispy crumbly dough. The aroma is delicious - creamy and nutty. Chocolate not only completes the design, but also complements the flavor range. If you decide to save money and give up chocolate, the taste of the cookies will suffer greatly. I even decided that the next time I bake these cookies, I will coat the entire surface with chocolate, not just the middle.
Ingredients
20~30g chocolate,
1 tbsp powdered sugar
Dough
1 cup flour (160g), 1
00g butter,
1 tbsp powdered sugar,
2 yolks,
1 tbsp milk,
1 tsp baking powder
Filling
2 egg whites, 0.5 cups sugar, 1 cup walnuts, 1 tbsp cocoa, vanillin
Dough
Bring butter to room temperature. Stir in flour, baking powder and powdered sugar. You can stir with your hand or a spoon, but better - with a mixer. You should end up with fine, greasy crumbs.
Separate the whites of the eggs from the yolks. Remove the whites for later use. Place the yolks into the flour and mix lightly. If it is clear that all the flour has not been wetted, add 1 tablespoon of milk. Knead the dough. If necessary, you can add a little more milk or flour to achieve the correct consistency. You should get a soft sticky dough that holds its shape. Place the dough in the refrigerator while preparing the filling.
Filling
Grind the nuts to pea and rice size. There is no need to grind it into flour, because... small pieces of nuts improve the taste of the cookies. Mix with cocoa. Beat the whites into a foam and, gradually adding sugar under the mixer blades, bring the foam to hardness. Gently and quickly mix the whipped whites with nuts. (The longer you stir, the more foam will fall off.)
Cookie molding
Remove the dough from the refrigerator. Form it into a ball. Place a sheet of baking paper on the table. Roll out the dough directly onto the paper into a rectangle measuring 28x30cm. Place the filling on the dough and spread over the entire area. Twist two rolls on both sides towards each other.
(It is more convenient to do the first twist by lifting the dough from below through the paper, rather than directly grasping the dough. The next turns can be done without paper.) You need to twist very loosely so as not to squeeze out the filling. Do not roll the rolls close to each other, but leave a distance of about 2cm between them.
Transfer the workpiece along with the paper to a baking sheet and place in an oven preheated to t=180~200°C until brightly browned - for about 30 minutes. Remove the finished product along with the paper from the oven and place it on the table.
Sides, i.e. Sprinkle the rolls themselves with powdered sugar through a strainer. Place melted chocolate in the middle. Leave until the chocolate cools and hardens. Carefully cut into slices, being careful not to break the fragile dough.
Pink biscuit with cranberries
The cookies taste very interesting. It is sour, but with a slight bitter aftertaste. The bitterness is the kind that happens when you bite into a cranberry seed. The inclusion of whole cranberries is very nice. The acidity of these berries is offset by the sweetness of the powdered sugar. The cookies come out not tall, but loose.
There is an important point when baking - if you remove the cookies from the oven immediately after baking, they will be soft and pink. But if you keep them in the oven for another five minutes, they will dry out, become hard and crumbly, and the color will turn brownish.
Ingredients
100g cranberries, 2
eggs,
100g sugar,
~100g flour,
1 teaspoon baking powder,
0.5 teaspoon of soda,
whole cranberries for decoration,
powdered sugar for sprinkling
Grind the cranberries in a blender or grind through a meat grinder. You should get a thick, non-flowing mass. If the mass is too liquid (this happens when using overripe cranberries), then it needs to be boiled until thick.
Separate the whites of the eggs from the yolks. Beat the whites with 50g of sugar to a stiff foam. Beat the yolks with the remaining 50g of sugar and cranberries. Add flour with soda and baking powder. Mix. You will get a thick dough. Mix 1/3 of the beaten egg whites into this dough. The dough will become thinner. After this, carefully fold in the rest of the whites using a spoon, using upward movements. Place the resulting dough in a plastic bag. Cut off a corner. Press the dough into small balls onto a baking tray lined with baking paper. Stick a whole cranberry into the center of each cookie.
Place in the oven, preheated to t=180~200°C until cooked (about 12~15 minutes). The cookies should be completely baked but still soft and pink.
When left in the oven, the cookies dry out and turn brownish.
Remove the cookies from the oven and immediately sprinkle with powdered sugar through a strainer.
Cake "Herringbone"
Beautiful and delicious cake
Ingredients (for 6 cakes):
For the biscuit:
3 eggs
a pinch of salt
75 g sugar
100 g ground almonds
25 g flour
25 g starch
For decoration:
100 white chocolate
100 g pistachios
For the sugar icing (snow tops):
3 tbsp powdered sugar
1 tsp lemon juice
Powdered sugar for snow
To bake these biscuits you will need baking paper. Draw circles with a diameter of 20 cm on paper, cut them out, cut them to the middle, roll them up and secure them with paper clips. 
Place paper bags vertically, for example, in glasses with a diameter smaller than the diameter of the bags.
Now you can do the test. Separate the whites from the yolks. Beat the whites with a pinch of salt until they form a stable foam, continue beating while adding sugar. Then add the yolks.
Mix ground almonds with flour and starch. Gently stir the flour mixture into the egg mixture. Fill a pastry bag with the dough and fill paper bags from it.
Bake in an oven preheated to 180°C for 15-20 minutes. 
Remove from the oven and leave to cool.
Pistachios in detail. Melt white chocolate in a double boiler
Remove the cooled biscuits from the paper, carefully using a sharp knife, if necessary, evenly trim the base.
Red dots-balls (any jam) can be applied using a regular syringe without a needle.
Mix powdered sugar with lemon juice and pour a teaspoon of this glaze on top of the trees.
Sprinkle the cake with powdered sugar.
New Year and Christmas are approaching soon, so you need to prepare and create a menu in advance. In this article you will learn several recipes for delicious cookies made from different doughs, shapes, decorations and glazes to decorate them.
Recipe contents:
New Year is a favorite holiday for many, and cookies are a favorite food these days. On New Year's Eve, you should definitely bake and paint New Year's magic cookies in the form of snowflakes, stars, Christmas trees and angels. In addition, you can involve your child in this creativity.
Making these handmade cookies is not at all difficult; any dough can be used. The main thing here is to skillfully and beautifully decorate the cookies: apply the painting with a smooth, shiny and glossy glaze, which will be a real work of art. Coloring cookies is very interesting and exciting. In addition, glaze is not only elegant and beautiful, but also very useful. Thanks to it, products remain fresh longer. And preparing such a decoration is very easy, simple and not expensive. The simplest glaze requires only sugar and water. Although there are many decoration recipes.
In order for baked goods to always be spectacular, beautiful and fragrant, you need to follow certain rules for preparing glaze.
- The glaze should not be too thick and not too thin. Its normal consistency is similar to sour cream. Then it will apply well to the cookies, set quickly and will not spread. But if it comes out too liquid, then add a little powdered sugar; if it is too thick, add hot water.
- When preparing glaze, water is often replaced with lemon juice, or a few drops are added for flavor. It will give a great taste and smell. For very sweet baked goods, it is better to use more lemon juice, this will create a contrasting taste.
- The glaze will have a rich taste, soft and dense consistency using whites and yolks. White glaze is used to draw patterns, and yolks give a yellowish tint. To be safe, it is advisable to dry this glaze in the oven. The products are placed in a heated oven to 100°C. This process will not only bake the frosting, but also protect against salmonella, because. it dies at 70°C.
- Food coloring is often added to the glaze. Cookies with them turn out bright, festive and cheerful in appearance. They use store-bought food coloring from a bag, but it is better to add natural coloring products. For example, raspberry jam (red), turmeric and a piece of butter (orange), chopped mint (green). Chocolate or cocoa powder will give the brown color. But for this it is better to use regular chocolate bars rather than porous chocolate.
- Liquid glaze is applied with a brush in several layers. For drawing, use a confectionery syringe or a regular disposable medical one.
- Regular: Mix 200 g of powdered sugar with 4 tbsp. l. hot water and place on low heat. Cook until smooth, 5-7 minutes. Drizzle hot glaze over cookies.
- From egg yolks: Beat 5 yolks with 3-4 tbsp. orange juice until foamy. Gradually add 1.5 tbsp. powdered sugar and stir until smooth. Cover the products with glaze and dry in the oven at 100°C.
- With rum: 1 tbsp. sift the powdered sugar. Add 1 tbsp. water and 3 tbsp. Roma Rub thoroughly and cover the dessert.
- Chocolate: Break 100 g of chocolate, add 3 tbsp. hot water and heat until the chocolate dissolves. Put 1 tbsp. softened butter and 100 g of powdered sugar. Stir and decorate baked goods.
A simple recipe for New Year's cookies means a lot of happiness, good mood, a little magic and belief in miracles. Then everything will work out! An important point in preparing cookies is strict adherence to the recipe. Different doughs require a specific approach. Therefore, you should not change the cooking technology and the amount of ingredients.
When making cookie dough, the butter process is important. If you mix it with sugar by melting it on the stove, the product will be oily. Hard and tough cookies will be obtained from chilled butter. The cookies will be tender if you defrost the butter in advance. To speed up this process, the butter can be cut into small slices.
It is advisable to knead the dough away from the stove. Often the dough should be pre-chilled in the refrigerator for a couple of hours. To prevent the dough from heating up, divide it into parts while you work with one of them. When you remove the dough from the refrigerator, knead it a little with your hands and then start rolling it out.
Making homemade cookies with your own hands is very simple. By involving all family members in the cooking process, you can arrange a small, exciting holiday.
- Calorie content per 100 g - 368 kcal.
- Number of servings - 10 pcs.
- Cooking time - 30 minutes
Ingredients:
- Softened butter - 100 g
- Powdered sugar - 100 g for dough, 110 g for glaze
- Egg - 1 pc.
- Flour - 275 g
- Vanilla extract - 1 tsp.
- Protein - 1 pc. in glaze
- Food coloring
Step-by-step preparation:
- Beat butter with sugar. Add egg, vanilla extract and flour. Knead the dough.
- Roll out the dough to 1 cm thick and, using cutters, cut out the cookies. Carefully place them on a baking sheet lined with parchment paper.
- Bake the cookies in a preheated oven at 190°C for 8-10 minutes until golden brown.
- Cool the products on the baking sheet for 5 minutes, then leave on a wire rack until completely cooled.
- For the glaze, beat the egg whites until stiff peaks form.
- Add some of the powdered sugar and continue beating until smooth. Add the remaining powder and mix. Add coloring and stir.
- Decorate the finished baked goods with glaze and serve immediately for tea.
New Year's ginger cookies in the shape of fairy-tale characters will add a festive mood and perfectly decorate the New Year's table. And to apply creative painting, involve the children and create real mysterious magic.
Ingredients:
- Flour - 200 g
- Egg - 1 pc.
- Soda - 1.5 tsp.
- Ground ginger - 2 tsp.
- Ground cinnamon - 1 tsp.
- Liquid honey - 3 tsp.
- Room temperature butter - 100 g
- Sugar - 100 g
- Mix baking soda and flour in one container.
- In another bowl, cream the butter and sugar. Add egg and honey. Mix thoroughly and place the mixture in a bowl with flour.
- Knead the dough until it turns brown. The dough should stop sticking to your hands.
- Place the kneaded dough in the refrigerator for 30 minutes.
- Roll out the chilled dough to a thickness of 7 mm and quickly cut out the figures.
- Place them on a greased baking sheet and place in a preheated oven at 180 degrees for 5-7 minutes. When the cookies turn brown, they are ready. The baked goods will be soft at first, but will then cool and become crispy.
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