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oday I’m making these cute and delicious hazelnut and gingerbread Christmas snowflake cookies filled with cranberry jam. Did I mention that they are also egg free? Well, they are if you are not using royal icing!
To make this recipe you will need praliné paste, which is a yummy paste made of roasted hazelnuts and caramel. You can buy it in specialty stores, or you can make it yourself, and how to do that you can learn in my post.
Everything else is pretty simple – some flour, butter, soft brown sugar, orange zest and gingerbread spice to enhance the Christmas mood. Roll out the dough, chill it and cut out various sized snowflakes. Fill cookies with jam and decorate the small ones with royal icing. And that’s it!
If you are looking for more Christmas recipes, check out my almond nougat, vanilla crescents, jam filled thumbprint cookies, chocolate covered marzipan, and many others that you can find in my Christmas recipes YouTube playlist! Merry Christmas!
Christmas Snowflake Cookies
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 8 minutes
Ready in 28 minutes plus cooling
Level : Basic
INGREDIENTS
Cookie Dough:
- Butter 150g (5.3oz)
- Soft brown sugar 60g (2.1oz)
- Praliné paste 60g (2.1oz)
- Cream 35% 40g (1.4oz)
- All purpose flour 250g (8.8oz)
- Gingerbread spice 2g (1/2Tsp)
- Orange zest
- Cranberry jam for filling
- Egg whites 30g (1oz)
- Powdered sugar 150g (5.3oz)
- Lemon juice 10g (1Tbsp)
- To make the dough place praliné paste into a bowl, add cream and stir well with a whisk. Place softened butter into a bowl of a stand mixer fitted with paddle attachment, add brown sugar and orange zest, and mix on medium speed until creamed. Then, add praliné paste mixture and mix until incorporated. Add sifted flour and gingerbread spice and mix on low speed until combined.
- Put one sheet of parchment paper onto the counter. Place the dough onto it and flatten it with your fingers. Cover the dough with another sheet of parchment paper, and then roll it out to 3mm (1/8″) thickness using an adjustable rolling pin. Then, put everything in the fridge to set.
- Cut out cookies using various snowflake cookie cutters. Then, transfer them onto a baking tray lined with perforated silicone mat. Bake cookies at 180°C (350°F) for about 7-8 minutes.
- To make royal icing put egg whites into a stand mixer fitted with whisk attachment and whisk on medium speed for about one minute. Then gradually add powdered sugar until you get pipeable consistency. Add lemon juice and mix to combine.
- To assemble cookies dust the hollow snowflakes with powdered sugar. Put cranberry jam into a piping bag without tip and pipe a circle on the bottom snowflake cookies. Place the hollow snowflake cookies on top, and fill the holes with the jam.
- To decorate small snowflakes put royal icing into parchment paper piping cone and draw snowflake pattern onto them. There, your delicious snowflake cookies are done! Merry Christmas!
Copyright© PastryMaestra.comTM
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