No sooner does the month of December roll in, than the mood starts to get all festive. The clothes gets warmer and brighter, the kitchen has a brand new aroma wafting through it, rolls of cinnamon and orange peel take up kitchen space, the consumption of butter goes higher and the waistline forgets the 20s….The greens, reds, silvers and whites adorn the dining table and the cookie boxes never look dull, boring or healthy 🙂 My life revolves around my love for cooking. And as I love to bake and grill, there’s no better time than Christmas to pop the best bakes out of my oven.
To be honest there are so many different short crust pastry dough that one can keep experimenting with till one finds the right combination. I usually go with the eggless variety when I make dough for cookies. Also my cookies are always treated with royal icing and shimmer, how can it be festive without some shine!
My mince pies use a bit of lemon zest and egg to this combination with a bit of thyme rolled into the dough, but more about that later for now let’s get cracking on these amazing soft and fluffy star-shaped shortcrust cookies
The basic recipe is
- 1 part sugar
- 2 part butter and
- 3 part flour.
The cookie takes on the taste of the butter, so make sure you don’t compromise on the quality of butter used. It’s best to use unsalted butter, and add a pinch of table salt to the dough. You can add your own variation to this basic recipe, like at time I throw in some nutmeg or thyme and lemon zest and that add new aromas and flavour.
Makes 40 medium sized cookies
Total time: 1 hour
Cooling time: minimum 30 mins (the dough can be made in advance too and can be used over a period of 2-3 days)
Time taken: 30 minutes
Skill Levels: Child-friendly
Equipment needed: Hand held blender, Oven
- 125 grams powdered sugar
- 250 grams butter at room temperature
- 375 grams all purpose flour
For the icing:
- 1 cup icing sugar
- 3/4 teaspoon corn flour
- 1/2 teaspoon lemon juice
- 1 tablespoon milk
1. Mix all ingredients together quickly and pat the dough into a flat surface. Cool for a minimum of 30 minutes.
2. Pre-heat your oven to 170 degree Celsius.
3. Once the dough is rested enough, roll it out into a flat disc about 1 cm thick.
4. Use a cookie cutter and cut the cookies. I’ve used a star-shaped cookie cutter. Bake your cookies at 170 degree C for 10-15min.
5. Let cool.
6. Use can now start to ice these cookies with royal icing and silver balls. or any coloured icing of your choice.
7. Mix all the ingredients of the icing, add milk only as needed till you get a thick slurry.
8. Use a piping bag to hold the icing and ice your cookies as required. I’ve placed a dot of icing at the centre of the cookie and sprinkled silver balls over it.