Ingredients

The following ingredients have 4 Servings
  • 250 g butter (softened at room temperature)
  • 150 g powdered sugar
  • 2 medium eggs
  • 1 medium yolk
  • 1 teaspoon pure vanilla extract (or a scraped vanilla bean)
  • a pinch of salt (optional)
  • 360 g all purpose flour (sifted)
  • candied cherries
  • apricot jam
  • 80 g dark chocolate
  • 80 g white chocolate
  • crumbled pistachios
  • coconut flakes
  • whole almonds

Instruction

  • Whip the butter and sugar in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, for at least 5 minutes until the mixture is light and fluffy.
  • Add one egg at a time into the mixture, and whisk until is fully absorbed before adding the other one, then whisk in the yolk, followed by the vanilla. Whisk for 2 minutes, until your mixture is light and fluffy.
  • Add the sifted flour and give and mix until fully incorporated. Your cookie dough should be sticky, soft but hold its shape.
  • Transfer the mixture into a piping bag fitted with a large open star nozzle and pipe the cookies in various shapes directly on a baking tray covered with parchment paper.
  • You can make S-shaped cookies, logs, flowers, horseshoe cookies, or rounded cookies. You can also make a little well in the center of the round cookies and add a candied cherry, a whole almond or 1/4 teaspoon of apricot jam.
  • Transfer the baking tray to the fridge and let the cookies refrigerate for at least 30 minutes.
  • Preheat the oven to180° C / 360° F and arrange the baking tray onto the middle shelf. Bake the cookies for 10-12 minutes. The cookies are ready when the edges are slightly golden. Remove them from the oven and transfer them on a cooling rack. Allow them to cool completely before serving.