The secret to making these traditional Italian Christmas cookies, as you can see in the film about these lines, is the almond essence, which gives them a delightful flavor.
Any home where Christmas is celebrated joyfully and enthusiastically must have polvorones or marzipans on hand. It feels good to eat a cookie at any time of the day, right? The house will also smell like Christmas when the cookies are being made and the oven is running. The traditional gingerbread cookie is also available with nut versions.
Making the cookies at home ensures that they are created with all-natural components, including coconut sugar, chai seeds, or raw almonds, making them quite healthful and evoking memories of your grandmother’s homemade dishes. With a cup of hot chocolate, try any of these festive and delectable cookies. It is the ideal treat.
GINGERBREAD CHRISTMAS COOKIES
INGREDIENTS:
– 3/4 cup butter, softened
– 3/4 cup brown sugar
– 2/3 cup molasses
– 1 large egg
– 1 teaspoon vanilla extract
– 3 and 1/4 cup flour
– 1 tablespoon ground ginger
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon nutmeg
– 1/2 teaspoon salt
– a piece of fresh ginger, grated (optional)
– zest of 1 orange (optional)
– 1/2 teaspoon ground black pepper (optional)
– icing sugar, for garnish
– red and green sprinkles, for garnish
1.
With a hand mixer, cream the butter, brown sugar, and molasses in a bowl for 2 minutes or until fluffy. Once mixed, add the egg and vanilla. Combine the flour, seasonings, baking soda, and salt in a separate basin. As the dough begins to come together, gradually incorporate the dry components into the liquid ones, along with the fresh ginger, orange zest, and black pepper. Make two disks from the dough after dividing it in half. Wrap each in plastic wrap, then chill for two to three hours, or until firm.
2.
Set the oven to 180 °C. The dough should be rolled out and rolled with a rolling pin until it is about 1/2 cm thick on a lightly dusted surface. Using cookie cutters, cut out the men, and then place them on parchment-lined baking trays.
3.
Depending on the size of the cookies, bake them for between nine and ten minutes. Allow cooling for about five minutes before moving to a wire rack to finish cooling. As desired, adorn with frosting and sprinkles.
