These cookies were made thinking of the youngsters in the family, so they can also enjoy something different on those Christmas days.
Amount: 14 cookies
- 4.5 oz of butter at room temperature
- ½ cup of sugar (3.5 oz)
- 1 egg
- Vanilla essence
- 2 cups of flour (8.5 oz)
- 1 tbsp of baking powder
- A pinch of salt
- 5 oz of fondant
- Chocolate sprinkles.
- Colored sprinkles
- Colored candy
Churn the butter along with the sugar.
Add the egg and mix. Add the vanilla.
Sift the flour, salt and baking powder together.
Add to the previous preparation stirring well.
Turn onto the table and only bind forming a bun with the help of a little of flour.
The pastry should be tender. Place in a plastic bag and leave it in the fridge overnight.
Divide the pastry in three sections. Remove and stretch it with the rolling pin to 1/8 in thick.
Use a cutter to make circles.
Continue until you are done. Arrange them on ungreased baking sheets and take to a moderate oven until they are cooked but not golden.
Remove and allow cooling on a rack.
It is best to decorate the next day.
Decoration. In this case we used fondant that can be purchased in any pastry store. It can also be decorated with meringue or whipped cream.
Dissolve the fondant over bain Marie and add one or two tbsp of hot water to blend it a little and be able to spread on the cookies.
Remove a small amount of the fondant and add the chosen color. Stir and cover the cookies. Before they dry, finish decorating with the sprinkles to taste.
Let air for a while and then store in sealed boxes until serving.