Chocolate Christmas cookies

Chocolate Christmas cookies

1 hr Active
2 hr 35 Min. Total
122 kcal per piece
vegetarian
Nutritional value / piece: Fat: 7 g, Carbohydrate: 12 g, Protein: 2 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Oven mitts
  • Pan
  • Paring knife
  • Rolling pin
  • Scissors
  • Teaspoon
  • Timer
  • Whisk
  • Wooden rolling pin guides
  • small bowl
  • Kitchen scales
  • Cooking spoon (wooden)
  • Cooling rack
  • Spatula

Ingredients

45 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g butter, soft
120 g icing sugar
1 egg
¼ tsp salt
300 g white flour
50 g cocoa powder
50 g ground hazelnuts

To decorate the cookies

1 bag dark cake icing
1 bag white cake icing
30 mini salted pretzels
30 sugar eyes
15 Smarties (red)
some sugar pearls
some icing for writing
8 marzipan carrots

How it's done

The kids can help at the marked areas .

Dough

200 g butter, soft
120 g icing sugar
1 egg
¼ tsp salt
300 g white flour
50 g cocoa powder
50 g ground hazelnuts

Mix the butter, icing sugar, egg and salt in a bowl using a wooden spoon. Mix the flour, cocoa and hazelnuts, add to the bowl, combine to form a dough. Flatten the dough a little, cover and chill for approx. 1 hr.

To shape

Between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out approx. 45 equal-sized triangles, place on two trays lined with baking paper, chill for approx. 15 mins.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, leave the cookies to cool on a rack.

To decorate the cookies

1 bag dark cake icing
1 bag white cake icing
30 mini salted pretzels
30 sugar eyes
15 Smarties (red)
some sugar pearls
some icing for writing
8 marzipan carrots

Melt the bags of cake icing in a bain-marie. Using a brush, coat ⅔ of the cookies with the dark icing and the remainder of the cookies with the white icing. Decorate half of the dark cookies as reindeer using salted pretzels, sugar eyes and Smarties. Turn the other half of the dark cookies into Christmas trees using the remainder of the white icing and the sugar pearls. Shape the marzipan carrots into 15 thin rolls, place on the white cookies as noses, draw on the eyes using writing icing.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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