At the doors of November we can already see Christmas approaching. Since many of us want to start thinking and gathering ideas to fully enjoy the Holidays, Carolina, from the blog La cocina de Carolina, is whetting our appetites with these cookies full of 100% Christmas spirit! Although you know as well as I do that you can start making these cookies right now, because they are as unique as they are delicious. Don't resist!
When we think about making Christmas cookies the first thing that comes to mind is shaping cookies like Christmas trees, stars, snowflakes… but when you see the Nordic Ware Holiday Cookie stamps you'll only want to make your cookies with them.
You can use any butter cookie recipe to shape them with the stamps, add different flavors like vanilla, almond, orange… For these Christmas ones I wanted to give them an even more festive touch by making the cookies green and since those who know me already know that I almost never use artificial colorings in my recipes, I thought the best was to make them with matcha green tea, a natural coloring that will also give a special flavor very different to our cookies.
Also, if we add some white chocolate chips, the result is exquisite, I'm sure you'll make these more than once this Christmas!
INGREDIENTS
150 g of butter (softened)
2 and 1/2 tablespoons of matcha green tea
120 g of powdered sugar
A pinch of salt
2 egg yolks
250 g of wheat flour
70 g of chocolate chips
Nordic Ware Holiday Cookie stamps and Kitchen Aid stand mixer
PREPARATION
We start by sifting the flour together with the matcha.
Beat the butter (it should be at room temperature, softened) together with the sugar and the pinch of salt until you get a creamy, smooth mixture. For this we can use the food processor with the paddle attachment or an electric whisk.
Add the egg yolks and beat well.
Slowly add the flour together with the matcha and mix until well integrated. Add the white chocolate chips and transfer to a lightly floured surface.
Knead with your hands until the dough no longer sticks to you.
Form a ball and refrigerate for half an hour.
Transfer to a piece of parchment paper dusted with flour and roll out with an adjustable rolling pin to a thickness of about 6 mm. Refrigerate for another half hour.
Preheat the oven to 180ºC without fan, with top and bottom heat.
Adjustable rolling pin Joseh Joseph and Nordic War cookie stampsh
Shape our cookies with the Nordic Ware Christmas stamps and finish cutting with a round cutter (if you don't have one you can use a glass with the same diameter as the stamp or press the stamp itself firmly on the sides).
Place in the oven for about 7-9 minutes (depending on how strong your oven is they will take more or less time), it's important to check that the edges of the cookies don't burn; as soon as they start to brown they are ready.
Let rest on the tray for a couple of minutes and transfer to a cooling rack until they have cooled and hardened.
NOTE: The "all seasons" cookie stamps (for year-round use) are also available. You can see them here.
