Steps for the christmas cookies

• To make these lovely christmas cookies, you will need to make the shortcrust pastry. In the bowl of the stand mixer, add cold butter from the fridge cut into cubes and granulated sugar, and mix using the paddle attachment at speed 2 for a few minutes to obtain a buttery dough. Add the sifted flour, salt, and baking powder and knead for a few more minutes to get a compact and homogeneous dough. If necessary, add a little milk to properly bind the shortcrust pastry. Wrap it in plastic wrap and put it in the fridge for 1-2 hours. The shortcrust can also be made by hand using a bowl.

  

• Take the shortcrust pastry out of the fridge, work it a little with your hands and on a floured work surface and using a rolling pin, roll out a sheet 1/8 inch thick. Use a round cookie cutter 2-3 inches and make many discs. Place them on a baking sheet lined with parchment paper and place the tray in the fridge for 1 hour or in the freezer for 20 minutes. Then bake in a preheated static oven at 340°F for 10-15 minutes. Turn off, remove from the oven, and let cool without touching them.

  

• When the cookies are cool, melt the white chocolate in a bain-marie and fill the center of each disc with a tablespoon of white hazelnut spreadable cream and a teaspoon of white chocolate as you see in the photo. Decorate the surface of the cookies with Christmas sprinkles. Let dry at room temperature or in the fridge.

  

• And here they are ready to serve or give as gifts.

  

• I hope you like this last recipe of mine, see you next time friends.