Name: CHRISTMAS FROSTED COOKIES
Prep time: 40 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 150 glasses butterscotch sauce (soft); 400 g flour; 50 g yolks; 35 g egg whites; 150 g sugar; 1 lemon zest (grated); 40 g flour; 100 g sugar; 70 g egg whites; 160 g milk; 40 g bitter cocoa powder; 150 g icing sugar; 35 g egg whites

These are delicious Christmas cookies made with soft shortbread dough and filled with a chocolate filling that never dries. Christmas is approaching and, in addition to the classic dishes that are prepared for this wonderful day, such as the famous turkey, pumpkin pie and do not forget the cornbread we always look for new ideas to bring to the table on Christmas day and these Christmas cookies, will make you look great. The idea to make these cookies, I took from my Christmas Donuts that I recommend you to try. Let’s see what we need to make the recipe for frosted Christmas cookies

DifficultyEasy
CostCheap
Preparation time40 Minutes
Rest time30 Minutes
Cooking time20 Minutes
Serving30
Cooking methodOven
CuisineItalian

Ingredients

150 glasses butterscotch sauce (soft)

400 g flour

50 g yolks

35 g egg whites

150 g sugar

1 lemon zest (grated)

FOR THE FILLING

40 g flour

100 g sugar

70 g egg whites

160 g milk

40 g bitter cocoa powder

FOR THE GLAZE

150 g icing sugar

35 g egg whites

Tools

1 Baking Dish

Steps

PREPARE THE SHORTCRUST PASTRY

In the bowl of the mixer, mix the soft butter with the sugar until it becomes a cream, then add the egg whites and then the yolks, the grated lemon peel and finally the flour. Mix everything together and you will get a dough a little sandy. Remove it from the bowl and work it quickly by hand, cover it with and let it rest 30 minutes in the refrigerator.

FOR THE FILLING

beat the egg whites with the sugar and the flour, you don’t have to whip them just mix them well without forming lumps, heat the milk should almost boil and add the cocoa, mix and dissolve all the lumps that will form. Remove from the heat and add the egg white mixture put it back on the heat, stir and let it thicken. It should have the consistency of a spreadable cream. Put it in a small bowl, cover it and let it cool.

ASSEMBLE THE COOKIES

Form a long snake with the cocoa paste, roll out the shortcrust pastry and form a rectangle, divide it in half keeping in mind that the shortcrust pastry should not be too thin or too thick. Divide the long snake of cocoa paste in half and place the two halves in the center of each rectangle of shortcrust pastry. Roll up the shortcrust pastry starting from the longest part, the cocoa paste must remain closed inside, cut some pieces of equal size, you decide the size, place them on a baking sheet lined with baking paper and bake in a hot oven at 180 degrees for about 15 / 20 minutes but not more otherwise the cookies will lose their softness. Meanwhile prepare the icing. Mix the egg whites with the powdered sugar and when the cookies are cold, frost the surface.