Christmas cookies on the Christmas tree

Christmas cookies on the Christmas tree

Christmas cookies
on 100 pieces:

For cookies *

6 cups (900 g) of flour
1 tsp soda
1/2 tsp. baking powder
226 grams of butter at room temperature
1 cup (200 g) of brown sugar
4 tsp ground ginger
4 tsp ground cinnamon
1 1/2 tsp. ground cloves
1 tsp ground pepper
1 1/2 tsp. salt
2 large eggs
1 cup (350 g) of dark molasses *

* This cookie keeps the shape very well when baking and remains very strong, so it is perfect for making gingerbread on a Christmas tree and small houses.
* You can use light treacle or honey.

For glaze

140 g of protein
1250 g of powdered sugar

In a large bowl, mix the flour, soda and baking powder.
Mix the butter and sugar in the mixer bowl. Beat the “guitar” with the nozzle at medium speed until lightening.
Add spices and salt. Add the eggs one by one, then the treacle. Mix until unification.

In a few tricks, add flour.
Divide the dough into three parts. Each part is wrapped in film and put away for 1 hour in the refrigerator.
Heat the oven to 160 ° C.
Roll out the dough about 5 mm thick and cut out the biscuits. I always roll dough between two silicone rugs.
I cut out the biscuit directly on the rug, remove the excess and put the baking sheet with the rug for 15-20 minutes in the freezer.

Christmas cookies1
If you need to push the cookie, then I do it only when it’s frozen and hard.
Bake the biscuits for about 15 minutes.

The proportions for glaze are very conditional, it is necessary to be guided by consistency.
The mass should keep the shape, but not be too dense.
Mix the proteins and sugar powder in the mixer bowl. Sugar powder MUST be sifted! Transfer the mass into a tightly closed container. Put a damp cloth and close tightly between the lid and the container.
Keep refrigerated.

In order to glaze the cookie, you first need to make a contour. For this, I use a confectioner’s bag with a very round nozzle. The size 2 in my set.
Cast the icing over the biscuit outline, not forgetting the hole for the ribbon.

 Christmas tree

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To cover the cookie we need a glaze with a more liquid consistency. For this, it is necessary to shift a little of the glaze into a bowl and dilute it to the desired consistency with water from the spray gun.
Consistency should be approximately like a thick shampoo. The glaze should be self-leveling, but not too liquid.
Using a plastic bottle, apply the glaze inside the contour and smooth out with a small spa.

Give the day to freeze.
The next day you can decorate the cookies with a pattern of thick glaze and hang on the Christmas tree!

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The second version of the decoration
On the liquid glaze, apply colored strips and give them the shape of the pattern with a toothpick.