Time: 11 o'clock.
Complexity: easily
Quantity: 24 pcs.

These cookies are made in the shape of miniature Christmas cakes. They have a soft, cake-like texture and are topped with buttercream. The cookie dough is quite sticky, so to help with this, refrigerate it overnight. This will make it easier to roll out. Cut circles from the dough and bake. Top with green buttercream and decorate each cookie with red gelatin candies to resemble holly berries, a symbol of Christmas.

Ingredients:

Cookie

• 3 cups flour + extra for dusting
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 1 cup granulated sugar
• 55 g salted butter, softened
• 1/4 cup vegetable shortening, softened
• 2 large eggs
• 1 tsp vanilla extract
• Seeds from half a vanilla pod
• 3/4 cup sour cream

Glaze

• 110 g salted butter, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar
• A pinch of salt
• 2-4 tablespoons heavy cream
• 18 drops of green gel paste
• 72 red cinnamon drops, for topping
• Special equipment: Round cookie cutter, 6 cm in diameter.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, sugar, butter, margarine, eggs, vanilla extract, vanilla pod, sour cream, powdered sugar, cream, dragee

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Preparation:

Step 1
• Cookie: Mix flour, baking powder, soda and salt in a bowl.
Step 2
• In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar with the butter and shortening. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix well. Add the dry ingredients to the butter mixture and knead on low speed until a sticky dough forms. Form a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
Step 3
• When ready to bake the cookies, preheat the oven to 350°F (175°C). Line 2 baking sheets with silicone baking mats or parchment paper.
Step 4
• Roll the dough out on a floured surface to a thickness of about 0.5 cm and cut out 6 cm circles. Place the circles on the prepared baking sheets. Bake until the cookies are cooked through and risen, but not browned, 13-15 minutes. Transfer the cookies to a wire rack and cool.
Step 5
• Glaze: Just before decorating the cookies, prepare the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium speed until smooth. Add the heavy cream, 1 tablespoon at a time, until the icing is thick enough to hold together. Add the green food coloring and mix until evenly combined.
Step 6
• Using a butter knife, spread the icing on the cookies, then top each cookie with three cinnamon drops. Let the icing set overnight.

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