Have you start your Christmas cookie baking yet?
If not, here is a simple and delicious recipe for some buttery and flaky, irresistible sandwich cookies. These are perfect not just to enjoy with some hot chocolate or eggnog under the mistletoe, but wrapped up in some festive paper to make edible stocking stuffers.
And if were wondering, while tradition has it that people kiss under the mistletoe … I eat cookies :)
It’s so easy to get into the holiday spirit when baking (or eating) these cookies. Have fun and use any festive cookie cutter available (tree, snowman, bell, snowflake…). I made some star cookies and some simple round with a star shaped peek-a-boo hole on top where all the jam comes oozing out. Use your favorite fruit flavor … or chocolate spread too, now that I think of it.
These cookies are made with traditional Italian pasta frolla (pastry dough), which is similar to a sugar cookie dough, but with the addition of egg yolks and no baking powder nor baking soda.
Here is one trick for you. Most recipes say to refrigerate the dough before you roll it out and cut into shape, but why?!?! It’s so much harder to roll once it’s cold. So here is what I do. Roll when still soft, and preferably on a piece of parchment paper or a silicone mat. Refrigerate (or freeze if you don’t have much time to wait around) and cut into cookies with perfect edges!
Oh, one more thing. Don’t forget to roll out the scraps and make more cookies. And if you need, simply double up the ingredients and make even more.
Now, enough with all the cookie-talk. Let’s get baking :)