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Christmas Gingerbread Cookies with Icing

Rosi TrifonovaRosi Trifonova
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Christmas Gingerbread Cookies with Icing
25/12/2012
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Preparation
25 min.
Cooking
15 min.
Тotal
40 min.
Servings
25
"The tastiest Christmas treats are those made with the most love. So don`t forget to sprinkle it on generously."

Ingredients

  • flour - 1 cup (250 g)
  • butter - 2/3 cup (150 g), firm
  • eggs - 1
  • honey - 1 tbsp
  • cinnamon - 1 tbsp
  • oranges - zest of 2 oranges
  • salt - a pinch
  • nutmeg - 1/3 tsp ground
  • ginger - 1 tsp powdered
  • for the icing
  • butter - 3 1/3 tbsp (50 g)
  • honey - 2/5 cup (100 g)
  • cooking cream - 3 to 4 tbsp
  • walnuts - 3 1/3 tbsp (50 g) crumbled
  • sunflower seeds - 1 2/3 tbsp (25 g) peeled
  • pumpkin seeds - 1 2/3 tbsp (25 g) peeled
measures

How to cook

Sift the flour. Beat the eggs with the butter, add the honey, a pinch of salt, grated peel of 1 orange, the ginger, cinnamon, nutmeg and flour. Knead a homogeneous and elastic dough and leave it in the fridge for 30 minutes.

Roast the nuts in a dry skillet. Add the butter, cream, honey and second grated orange rind. Boil the mixture and stir for 1-2 minutes, until thickened slightly.

Allow the mixture to cool and then blend. Roll out a thin dough, cut out cookies in the desired shapes and arrange them in a tray covered with baking paper.

Put the frosting in a pastry bag or icing piping syringe and use the thinnest tip you have to decorate the cookies with various figures, faces and others.

Put to bake in a preheated 340°F (170 °C) oven until pink.

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