New Year's cookies: how to prepare? New Year's cookies How to make delicious New Year's cookies
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The New Year's mood is already in the air everywhere, and I really want to bring a piece of the holiday into my home.
website invites you to prepare New Year's cookies and surprise your loved ones with your skills. It's not so difficult - but how beautiful!
Step 1: Prepare the cookies.
Here's an easy shortbread recipe that works great.
We will need:
- 200 g flour
- 63 g caster sugar
- 100 g butter
- 1 small egg
- a pinch of salt
Preparation:
- Mix flour, powdered sugar and salt. Add butter, cut into small cubes. Mix the ingredients thoroughly - by hand or in a food processor, whichever is more convenient for you.
- Knead the dough until fine crumbs form, then add the egg. Turn on the processor and watch until the dough begins to come together.
- Gather the dough into a ball with your hands and roll out to a thickness of 3 mm.
- You can put an openwork napkin on the dough and roll it on top with a rolling pin - for patterns. Place the dough in the freezer for 20–30 minutes.
- Cut out shapes from the chilled dough and place back in the freezer for 15 minutes. Then bake the cookies in the oven at 180 degrees for about 5-8 minutes.
Step 2: Prepare the glaze.
Now let's move on to the most interesting stage - preparing the icing to decorate our cookies. Here are 5 simple frosting recipes that are easy to make at home.
Classic glaze
We will need:
- 200 g powdered sugar
- juice of 1 lemon
- 1 egg white
Preparation:
- Mix all the ingredients and beat the mass 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, blue from red cabbage juice. Red currant or strawberry juice will give a red tint.
Caramel glaze
We will need:
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 tbsp. l. butter
- 3 tbsp. l. milk
- 1 pack of vanillin
Preparation:
- Melt the butter in a saucepan, pour milk into it and dissolve brown sugar. Boil for one minute.
- Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, add vanilla and remaining powder.
- Beat again until the glaze is ready.
Professional colored glaze
We will need:
- 1 cup powdered sugar
- 2 tsp. milk
- 2 tsp. sugar syrup
- 0.4 tsp. almond extract
- food colorings
Preparation:
- Mix powdered sugar with milk to form a soft paste. Then add sugar syrup to it and beat until the glaze is shiny and smooth.
- Divide the icing into cups and add the desired coloring to each cup. The more dye, the richer and brighter the color.
Orange glaze
We will need:
- 3/4 cup powdered sugar
- 3–4 tbsp. l. orange juice
Preparation:
- Pour the freshly squeezed juice into a saucepan and gradually add powdered sugar to it, but not vice versa.
- Mix the powder with orange juice, adding it to the desired consistency. The orange glaze should be a little runny so that it spreads easily over the baked goods.
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 place 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 figures 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 the sugar and 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. You may find it easier to roll out the dough in 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 amendment - 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 plastic 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 icing. 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.
Spiced 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 of 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 the 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 the 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 spread the dough into 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.
Spiced 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, mix quickly with a mixer. You should get a soft dough. Add coarsely ground nuts (you don’t have to peel them).
Roll into balls slightly larger than a walnut (dip your hands in flour when forming the 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 stick 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. Transfer the paper with the dough onto 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 teaspoon 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 whipped 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 not aerated chocolate, but regular chocolate bars.
- 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.
To ensure that your New Year's cookies are not only tasty, but also atmospheric and create the appropriate mood, it is better to worry about purchasing special decorations for them in advance. For example, New Year's powder: all sorts of silver beads, miniature snowflakes, and so on. This is, of course, optional, but it will look very cute. New Year's themed molds won't be out of place either: Christmas trees, snowflakes, Santa Claus bags.
The five most commonly used ingredients in New Year's cookie recipes are:
The second stage is choosing the appropriate recipe. It is best to choose not by the appearance of the cookies (after all, we can easily change this appearance), but by the composition of the products. For example, do you want it to be cooked with sour cream or kefir, with or without butter, with or without eggs. Opt for a proven recipe with step-by-step photos. It’s even better if you can ask questions and receive prompt answers on occasion.
If this is your first experience with such baking, then it is better to start with simple shortcrust pastry, which is easy to roll out and does not stick to your hands or the table surface. The same New Year's molds in the form of Christmas trees or gifts are just right here. After baking, take the time to decorate the cookies.
How to decorate Christmas cookies
The easiest way is to make “snow”. That is, prepare a fluffy sugar-protein mass that can be used to “draw” on the surface of the cookies. It is enough just to outline its edges with a thin line to make it elegant and beautiful. To do this you will need a cooking bag or syringe.
Five of the fastest cookie recipes for the New Year:
The second option: making colored glaze, which covers the entire surface of the baked goods.
Well, if you did buy some sprinkles, you can use that too.
If you poke holes in the cookies before baking, they can be turned into cute Christmas tree decorations. Kids especially like these, because it’s fun to find such edible toys and eat them with appetite!
Remember that almost any cookie can be adapted for the New Year if you pay attention to decoration.
It's not just Grandfather Frost who loves New Year's cookies. Many adults and children enjoy them with pleasure, so housewives around the world try to bake the most delicious cookies and decorate them in a New Year's style. Today, dear friends, I will show you a recipe with photos, which I have tested many times. It is easy to decorate because it does not crumble, and you can add any spices to your taste. Here is a step-by-step recipe for the basic dough. I'll show you how I decorated my New Year's cookies and share my idea for decorating the holiday table.
I love experimenting with baking mixtures. Not all recipes are perfect, I will admit there were disappointments. The recipe that I will share with you now was found by me several years ago, in a book given to me, in Spanish. There are never any problems with the mass obtained from it. You can use it to bake New Year's cookies, birthday cookies, or any other cookies you want to decorate. So, let's begin.
We will need:
- Sugar 100 grams (no need to sift);
- butter 100 grams (temperature is not important);
- flour 250 grams (be sure to sift);
- water 50 milliliters (it is better to take purified water);
- pinch of salt (fine salt);
- baking powder 1/2 teaspoon (I don’t use baking soda);
- vanillin 1/2 teaspoon.
Preparing the dough - step by step recipe
All photos in this article enlarge when clicked.
Place sugar, butter, salt in a small bowl and add water. Place this entire mixture on low heat and stir with a wooden spoon until the butter and sugar are completely dissolved. No need to let it boil.
Now we need to cool the resulting mixture to room temperature. To do this, I pour it into a glass bowl. It is at this point in the recipe that you should add your favorite spices. For New Year's cookies it could be ginger, cinnamon, cloves. I limit myself only to vanilla. Sift the flour into a large bowl, this is where we will knead the dough.
Remember the golden rule: when kneading dough at home, liquid ingredients must be poured into dry ones, and not vice versa!
Pour the resulting butter-sugar mixture into the flour in a thin stream and mix with a wooden (preferably) spoon.
According to this recipe, the kneaded mass turns out to be tender, fluffy, slightly sticking to your hands. Don't let this scare you. Of course, we all have different products, including flour. So look at my photo, and if yours looks the same, then feel free to move on to the next step.
Wrap the finished batch in cling film and place in the refrigerator.
Just in the refrigerator, not the freezer!
My Christmas cookie dough hardened after 1.5 hours. But sometimes I leave it in the refrigerator overnight. This does not change its qualities, you can roll it out as soon as you feel that it has become hard.
The dough for our New Year's cookies is ready. We divide it into 3 equal parts, 2 of which we send back to the refrigerator.
The mass is melting, so it is better to keep it cold, wrapped in film, while you work on one part of it.
Baking New Year's cookies with your child
I constantly write that my child does not allow me to bake anything alone. The last time we baked with him, this time Alexander helped me with cookies. At 5 years 2 months old, he can not only sift ingredients, but also roll out dough. This is not possible with every recipe, because it happens that the mass turns out to be very tender and does not tolerate slowness. Since we baked these cookies on Santa's order, I chose this recipe, which is easy to work with.
Let me remind you that we live in Latin America, where Catholic Christmas is celebrated. Therefore, first Santa comes to our house with gifts, and then Grandfather Frost.
So let's continue. Roll out the dough to a thickness of at least 5 millimeters. With this thickness, you will get 12 New Year's cookies using this recipe. If the child has difficulty doing this, then gather the rolled out dough into a ball and ask him to roll it out again. About six months ago, Alexander and I used a ruler to measure the thickness, now we can simply tell him that he overdid it (we use strong pressure) and the child himself will start all over again.
Set the oven to preheat at 180 degrees and cut out the desired shapes. I use Wilton cookie cutters. This time Alexander and I chose a snowflake, a house, a mitten and a circle.
Line a baking sheet with wax paper and place the dough so that there is space between the figures. We bake New Year's cookies for 15-20 minutes. It all depends on the thickness of your workpieces.
Tip: set the timer for 15 minutes, check for doneness, and if necessary, leave the product in the oven for another 5 minutes. This recipe takes me 20 minutes to bake.
This recipe takes me 20 minutes to bake. Once your cookies are ready, you need to place them on a cooling rack.
I would say that it’s worth thinking about how to decorate New Year’s cookies when choosing a shape. Personally, I decorate with icing (glaze), and here, as you know, there are no rules. The main thing is to prepare the glaze correctly, and then use your imagination.
Ideas
If you decide to use decorative sugar, then you need to sprinkle it on the cookies before or after baking, but on a thin layer of icing.
You can also use multi-colored dragees for decoration.
Photo source: bettycrocker.com And if you decide to make a traditional Christmas tree, then you will need star shapes of different sizes. And in order not to look for them in stores, it will be better and faster to cut out stencils for them from cardboard. After smearing the center of each star with icing, fasten them together.
Photo source: sugarandcharm.com Our New Year's cookies with icing
Well, let's go back to our home and I'll show you how I decorated it. I have been using the glaze (icing) recipe for 3 years now, I have not changed or modified it - it is perfect without it.
First, as always, I applied a thicker glaze along the edges of the intended design, and then applied a thinner color background.
This is the height/thickness of our New Year's cookies. Since a child was present in the process, as you can see, it is not the same. But these are all little things, the main thing is that we completed Santa’s task and spent an unforgettable time with our son in the kitchen.
And finally, a parade of our decorated New Year's cookies:
Of course I still have a lot to learn, but my boys were very happy with the result. This is evidenced by the absence of 2 cookies, which were stolen even before the photographs.
As I already mentioned, we live in a country where Catholic Christmas is celebrated. This means that I have a great opportunity to practice decorating the table before the New Year.
The coming year will be the year of the Rooster, so to please him, red tones predominate in the table setting.
In general, this year, just following the call of my heart, I had a desire to decorate the apartment in traditional colors: red, green and white. Therefore, the decorated table blended perfectly with its surroundings. This kind of training table setting will always tell you what is missing, so I advise you to resort to a similar method in order to be fully prepared on December 31st.
In our case, I noted to myself that I still had to make holiday napkin holders and buy New Year's covers for the chairs. We celebrate Christmas among members of our small family - dad, mom and Alexander. I put a red disposable glass for the child to avoid trouble.
Click on the photo 
I hope you liked my New Year's cookie recipe and how I decorated it. Dear friends, I sincerely congratulate you on the upcoming New Year! Be happy, kind to each other, decorate your New Year's table with love and then everything you put on it will undoubtedly be delicious.
