#DaliasKitchen | 3 Festive Cookie Recipes To Try Now

Nothing beats the rich, buttery aroma of baked home-made sweet treats

Pistachio Kipferl

Prep & bake time: 45 minutes
Makes: ~ 60

200g butter
100g icing sugar
½ tsp salt
2 tsp pure vanilla essence or rose water
~200g flour sifted
150g finely ground pistachios
Icing sugar to dust

1. In a bowl, cream the butter, icing sugar, salt and vanilla using a hand or electric mixer.
2. Gradually add the flour and the ground pistachios. The dough should be dry enough for you to form crescents, so if it is too wet add a little more flour.
3. Place the Kipferl on a baking tray lined with parchment paper.
4. Preheat the oven to 180c. Chill the cookies in the fridge for at least 10 minutes before baking them for 12-15 minutes, just until they start to brown.
5. Once the Kipferl is cooled, dust them with icing sugar.

Cranberry Peanut Biscuits

Prep & bake time: 20 minutes
Makes: ~ 18

175g butter softened
100g caster sugar
70g brown sugar
3 tbsp crunchy peanut butter
1 egg
1 tbsp lemon zest
~140g flour sifted
½ tsp baking soda
½ tsp salt
60g dried cranberries

1. Preheat the oven to 180c. Using an electric mixer combine the butter, sugars, peanut butter, egg and lemon zest until smooth.
2. Add the flour, soda and salt and mix until well combined, then gently fold in the cranberries.
3. Roll the dough into a cylinder and cut into equal portions.
4. Place on a baking tray lined with parchment paper, making sure to leave space in between the cookies.
5. Bake the cookies for 12–15 minutes, until golden and cool on a rack. Dive in!

White Chocolate & Ginger Cookies

Prep & bake time: 30 minutes
Makes: ~ 30

150g butter
100g light brown sugar
2 tbsp ground ginger powder
½ tsp cinnamon
½ tsp salt
1 egg
1 tbsp lemon juice
~200g flour sifted
1 tsp baking soda
150g white chocolate, cut into chunks

1. In a bowl, cream the butter, sugar, ginger, cinnamon and salt using a hand or an electric mixer.
2. Add the egg and mix well. Then sift the flour and the baking soda, adding it gradually to the dough mixture. Gently fold in the white chocolate.
3. Roll the dough into balls and place on a baking tray lined with parchment paper. Chill the cookies in the fridge for at least 10 minutes.
4. Preheat the oven to 180c. Bake the cookies for 10-12 minutes until golden. Plate up and serve with a chamomile tea.

From the December 2018 issue of Harper’s Bazaar Arabia 

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