For Day 15 of #churchhouseadvent we are baking and decorating Christmas biscuits to adorn the Christmas tree.
Cookie ornaments for the Christmas tree
Makes 50 cookies
- 2 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. Kosher salt
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 3 large egg whites
- 1/2 tsp. cream of tartar
- 16 oz. confectioners' sugar
Whisk together flour, baking powder and salt.
Mix butter and sugar until combined. Beat in egg and then vanilla. Gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets parchment paper to 1⁄4 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
Heat oven to 180°C. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Use a straw to make holes in tops of cookies for hanging. Place on prepared sheets. Reroll, chill and cut scraps.
Bake until cookies are light golden brown around edges, 10 to 12 minutes. Let it cool.
Make Royal Icing: Using electric mixer, beat egg whites and cream of tartar on medium-high speed until foamy. Reduce speed to low and gradually add confectioners’ sugar. Increase speed to high and beat until medium-stiff glossy peaks form. Add gel food colouring to your liking.
Decorate creatively with icing. When ready to add to the Christmas tree, use festive ribbons to hang the ornaments.