Preparation of Frosted Christmas Cookies

• For the vanilla shortcrust, follow the recipe in the link, replacing the lemon zest with vanilla extract.

  https://blog.giallozafferano.it/appuntidicucina/pasta-frolla/

  

• For the cocoa shortcrust, follow the recipe in the link

  https://blog.giallozafferano.it/appuntidicucina/pasta-frolla-al-cacao-amaro/

  

• Once the shortcrust pastry has rested in the fridge, roll out the dough to about 1/4 inch thick with the help of a rolling pin and two lightly floured parchment papers (one under and one under the pastry).

  Now cut out the cookies using your favorite shapes. Stars, trees, reindeer, snowmen…

  

• Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 12/15 minutes.

  Once baked, let them cool completely before frosting them.

• Once the cookies are cooled, prepare the glaze by whisking the egg whites with a pinch of salt.

  

• Once whisked, add the sifted powdered sugar and mix to combine well.

  

• The glaze will be ready when, pulling it up with the spoon, it forms peaks but doesn’t drip. If too liquid, add more powdered sugar little by little.

  

• Divide the glaze into cups, according to how many colors you will be using. Add the colors little by little until you get the desired shades.

  

• Once the glazes are ready, transfer them into piping bags, take the cookies, and let your imagination run wild…..

  

• Once all the frosted Christmas cookies are decorated, let them dry for at least half an hour.

  

• These frosted Christmas cookies keep well for up to a week/10 days. The important thing is to store them in a glass jar with a lid or a tin box.