You don’t want to miss on those scrumptious cookies in your cookie collection especially at Christmas. They incredibly taste and smell like Christmas. The melt in the mouth consistency along with the crunchiness, the warm spices and cacao will make you want to bake them every year.
These eggless cookies come to your plate with no fuss at all. The recipe is not complicated and very easy to implement. I am pretty sure you will double the recipe after making them for the first time!
Christmas Chocolate Cookies
Ingredients
- 125 g soft butter
- 50 g confectioner’s sugar
- 1 teaspoon vanilla sugar
- 125 g corn starch
- 35 g flour
- 15 g cacao
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 pinch cloves optional
- Almonds or hazelnuts to fill
Instructions
- Place the confectioners’ sugar, vanilla, cornstarch, 2 tablespoons of the flour, spices and cacao in the bowl of a stand mixer. Hand whisk to combine the dry ingredients. Add the butter in cubes. With a paddle attachment mix on low speed 1 for few minutes. Cover the mixer with a kitchen towel to prevent dry ingredients from going all over your counter. At this point you will have a fine crumble texture. Increase to speed 6 and mix for few minutes until well blended.
- Transfer dough onto a clean working surface. Add the rest of the flour and knead well with your hand for 2 minutes until you get a nice soft dough. Roll and form into a 5-cm thick log. Wrap with plastic wrap and chill for at least 2 hours.
- Line one baking sheet with parchment paper. Preheat oven 190°C/ 375°F. Remove dough from fridge and with a sharp knife cut the log into 4 pieces. Roll each piece into a 2-cm thick rope. Cut 1-cm thick slices. Press one nut in the middle of a slice and roll into a ball in the palms of your hands. Place on prepared baking sheet and bake on 2nd lower for 15-20 minutes. Let cool on a rack and dust with confectioners’ sugar.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen
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