Kaleidoscope Cookies
From ivy 16 years ago
- 15 minutes to make
- Serves 50
This is a recipe I made up to take part in a food blog event. This is a wonderful opportunity to get your children or grandchildren involved in the kitchen. Buy them Christmas molds and let them play with the dough and cut the cookies and then to decorate them. Read more They will be thrilled and will have such nice memories of baking with their mom or grandmother when they grow up. See less
Ingredients
- 250 grams of spry or 250 grams of milk butter (or 50% butter and 50% vegetable shortening) shopping list
- 2 spoonfuls of orange juice shopping list
- 1 egg yolk shopping list
- 1 vanilla shopping list
- 1 small cup of ouzo or brandy shopping list
- ½ glass of frosting sugar shopping list
- 4 glasses of all purpose flour shopping list
- 1 spoonfuls of baking power shopping list
- 1 glass of blanched and roasted almonds, ground shopping list
- ½ spoonful of soda shopping list
- Blossom or rose water shopping list
- cookie frosting. (Prepare and place in refrigerator until ready to use) shopping list
- 1 egg white shopping list
- 1 vanilla shopping list
- icing sugar shopping list
- Truffles (chocolate and colourful) shopping list
- 1 drop of food colour red and green shopping list
How to make it
- Beat the butter with sugar at high speed.
- Reduce speed and add egg yolk, until mixture is light and fluffy.
- Dissolve soda with ouzo or brandy and orange juice and add to mixture. Beat for 2 – 3 minutes.
- Mix flour with vanilla and baking powder. Change the mixer paddle to the one for dough or start kneading by hand and add flour gradually. When the dough is ready, should not stick on hands and bowl, add the almonds and mix.
- On your table spread a sheet of parchment paper and press the dough flat until ½ centimeter thick. Make designs with molds or cut round ones with a glass.
- Line a tin with parchment paper and bake in a preheated oven to 160 degrees centigrade and bake for about 15 minutes or until golden brown. Set aside until cold.
- Spread a white layer of frosting.
- Separate the remaining into two small cups and add a drop of food colour in each.
- Spread some coloured frosting as well and then with a spoon sprinkled some truffle on top trying to make different patterns, using both truffles. Place on flat trays until the frosting hardens and then you may place in platters.
- You may see my entry here
- http://kopiaste.blogspot.com/2007/12/kaleidoscope-cookies.html
- http://foodblogga.blogspot.com/2007/11/eat-christmas-cookies-food-blogga-event.html
cut with molds
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