07 December, 2013


We had snow flurries the other day but the dusting that stuck only lasted about an hour.  But it was enough to get us into the holiday spirit.

Last night I made Christmas cookies after the little ones went to bed, and this morning we frosted them after breakfast.

I was the designated froster, Sebastian and Katharina were the sprinklers, and Philippa chewed on a plain one. By the end, Sebastian seemed pretty confident he could spread icing without any help, and he did a great job.

The earthy green coloured icing was made using icing sugar and organic liquid chlorophyll (like this).

My favourite part of them helping was having sprinkles all over the dining room table. How pretty is that?

When we were finished Sebastian and Katharina each got to pick out a cookie to sample. Katharina had a red angel that was not short of sprinkles and Sebastian chose a green shooting star.

We'll wrap these up to take to our first Christmas party of the year tonight.

Here is the recipe we used this year:

Christmas Cookies
makes  approx. 2 dozen cookies

6 tablespoons soft, unsalted butter
1/2 cup sugar
1 large free-range egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Cream together butter and sugar until pale. Beat in egg and vanilla.

In separate bowl sift flour, baking powder, and salt. Add to butter and egg, and mix gentle.  Add more flour if mixture is too sticky to be rolled out, but use caution as too much flour will make the dough tough.

Form into a flat disc, wrap in cling film, and let rest in refrigerator for at least 1 hour.

Preheat oven to 175ºC/350ºF. Sprinkle surface with flour and roll out dough to thickness of 1/4 inch. Cut into shapes, and place on parchment-lined baking tray.

Bake for 6-8 minutes or until just golden. 

1 comment:

  1. Brilliant to use the chlorophyll for coloring! I needed this little something to make me smile tonight. <3