Christmas isn't Christmas unless at least one cookie sheet is baked and fills the room with its warm, vanilla scent. If things have to be done very quickly, but you still want to offer your guests more than just one type of cookie, this blog post is just the right thing! Because here we present a delicious basic dough, from which you can conjure up different variations with just a few simple steps and ingredients.

Christmas Cookies

Basic dough
  • 250 g Flour
  • 70 g Sugar
  • 100g ground nuts
  • 200 g Butter
  • 1 tsp vanilla extract
Here's how

Put all the ingredients in a mixing bowl and knead into a dough using a food processor, hand mixer or by hand. Wrap in cling film, flatten and chill well. We recommend letting the dough rest in the fridge overnight and for up to 24 hours.

The dough doesn't contain any egg, which makes it a little more difficult to make, but also lighter and fluffier! In addition, the dough is completely vegan if you simply replace the butter with a plant-based alternative.

Vanilla croissants
  • 50 g Sugar
  • 50 g icing sugar
  • 1 Pack of Vanilla Sugar
Here's how

Once the dough has cooled well, preheat the oven to 170 °C and line the baking tray with baking paper. Divide the dough into equal portions. The quantities in this recipe are enough for 3 variations. Briefly knead the first third and roll into a sausage about 2 cm thick. Cut off 1 cm pieces from the dough sausage. Roll into a ball and then shape into small sausages that are thinner at the ends and bend into a croissant. Place all the croissants on a baking sheet and bake for 8-10 minutes at 170 °C in a convection oven. Immediately after baking, roll in a mixture of powdered sugar, sugar and vanilla sugar.

Vanilla croissants and shortcrust pastry stars

Fragile Stars
  • 100 g jam
  • 100 g couverture
Here's how

Knead the other two thirds of the dough briefly, roll out to a thickness of 2-3 mm and cut out any shapes you like (we decided on snowflakes here). Place on a baking sheet and bake for 5-7 minutes. Leave to cool well after baking. Now you have two options to continue: Glue some of the biscuits together with jam to form a double biscuit. We opted for currant jam

Eliane Wikert
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