Christmas Tree Cookies
|Plain flour||1 Pound (450 Gram)|
|Butter/Margarine||10 Ounce (275 Gram)|
|Icing sugar||8 Ounce (225 Gram)|
|Eggs||2 , lightly beaten|
|Food colorings||4 Drop|
Lightly grease three baking trays.
Sift the flour and salt into a bowl.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs.
Stir in the icing sugar, then add the beaten eggs and mix well to make a firm dough.
Knead lightly, then roll the dough out on a floured board to a thickness of 5 mm/1/4 in.
Use Christmas cutters, for example, star, Christmas tree and animal shapes, to cut the dough.
With a skewer, make a hole near the top of each biscuit, then, using a large palette knife, carefully transfer the biscuits to the prepared baking trays.
Chill for 30 minutes, or longer if you have time.
Partially bake the cookies in a moderate oven (180C, 350F, gas 4) for 8 minutes.
Meanwhile, blend each egg yolk with a different food colouring, in sufficient quantity to give good strong colours.
Using a soft artist's brush, paint the colours on the partially baked biscuits before returning them to the oven for a further 10 minutes.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
When the biscuits are cold, thread the ribbon through the holes and hang the cookies on the tree.
Variation Iced Christmas tree cookies: prepare the biscuits as above, but bake for 15-20 minutes, or until lightly browned in colour and cooked.
Cool the cookies completely.
While they are cooling, make 1 quantity royal icing.
Ice the cookies and decorate them with degrees.