Christmas appetizer cookies to hang on the glass are a very original idea to serve our appetizers with a creative touch. We often see Christmas cookies hanging on a steaming cup of chocolate, and I thought, why not adapt this idea for the aperitif? My family loved them very much, they really add that something extra to our glasses, making them irresistible!
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram profile @isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
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- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 25 COOKIES
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 5.6 oz butter
- 1/2 cup cold water
- 1 tsp salt
- sesame seeds
- poppy seeds
- black sesame seeds
Tools
- Cookie cutters
- 1 Rolling pin
Steps
Put the flour in the bowl, add the cold butter in pieces, the salt, and little by little the ice water. To speed up, you can use a stand mixer, I always use my beloved Electrolux from which I never separate. Here you can find all the specifications!
Quickly knead with your hands until you form a compact ball. Wrap the dough in cling film and let it rest in the fridge for one hour.
After the time has passed, roll out the dough with the rolling pin between two sheets of baking paper.
Cut about 20-25 savory gingerbread cookies in the shapes you like best. I used these beautiful Christmas cookie cutters purchased on Amazon here
Now with the help of a sharp knife, cut out the notch that will be used to insert the cookie on the edge of the cup, about 1/2 inch long and 1/4 inch wide
Place the cookies on the baking tray lined with parchment paper, brush with milk, and decorate with sesame and poppy seeds.
Bake at 356°F for about 10 minutes until golden. Remove from the oven and let cool completely before serving attached to the glass.
Enjoy your meal! And, if you like, follow my Instagram profile HERE
