
#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
- In a bowl, cream the butter, icing sugar, salt and vanilla using a hand or electric mixer.
- 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.
- Place the Kipferl on a baking tray lined with parchment paper.
- 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.
- 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
- Preheat the oven to 180c. Using an electric mixer combine the butter, sugars, peanut butter, egg and lemon zest until smooth.
- Add the flour, soda and salt and mix until well combined, then gently fold in the cranberries.
- Roll the dough into a cylinder and cut into equal portions.
- Place on a baking tray lined with parchment paper, making sure to leave space in between the cookies.
- 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
- In a bowl, cream the butter, sugar, ginger, cinnamon and salt using a hand or an electric mixer.
- 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.
- 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.
- 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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