The spiced shortcrust pastry for Christmas cookies is very easy to make. Once kneaded and baked, you will fall in love with the aroma it releases. I love it! I like it so much that even when it’s not Christmas, it’s always present in my house.
Here are other shortcrust pastry recipes for cookies or tarts.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 500 gr
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Christmas cookie shortcrust pastry
- 2 cups type 2 flour (or all-purpose)
- 9 tbsps butter
- 7/8 cup powdered sugar
- 1 egg
- Half orange (grated zest)
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
Tools
- 1 Food processor Bimby TM31 – TM5 – TM6
- 1 Bowl
- 1 Plastic wrap
Preparation of the Christmas cookie shortcrust pastry
Put the granulated sugar in the bowl (with Bimby you don’t need powdered sugar) with the orange zest, blend at speed 10 for 10 seconds. Bring down with the spatula and add the flour, butter pieces, egg, cinnamon, salt, nutmeg, and pepper. Knead at speed 4 for 50 seconds.
Take the dough out of the bowl and form a loaf with your hands. Now you can use it immediately to make cookies, or wrap it in plastic wrap and put it in the refrigerator.
In a bowl, mix the powdered sugar with the butter. Knead with your hands until it becomes a solid cream, then add the lightly beaten egg. Stir and then add the flour along with all the spices and salt.
Knead quickly with your hands, if necessary, transfer the dough to a work surface. You need to obtain a homogeneous loaf. Wrap it in plastic wrap and put it in the refrigerator.
Once ready, you can use it for cookies and tarts.
Notes
You can use all-purpose flour, the important thing is that the flour strength is low (W 180 – 230)
The spices are at your discretion, adjust the quantities to your taste
The sugar can be replaced with brown sugar (same quantity)
It can be stored for 3 days in the refrigerator. If frozen, it will last for 1 month.
You can follow me on FACEBOOK by clicking HERE and leaving a LIKE on the page
