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Green and red spiral Christmas cookies

New bredele recipe today with these cute shortbread strips in Christmas colors! The basic recipe is a “very simple” vanilla shortbread that we are going to bring up to date with some colorings 🙂

To tint the paste you can use the liquid dyes that you will find in supermarkets but if you can have powder dyes it will be much better because the colors will be very bright without putting too much. For my photos powder dyes were used, barely a knife tip of each to color the dough;)

If you don’t want to use food coloring, you can make this recipe simply by coloring half of the dough with bitter cocoa powder. Count about 20 g of cocoa and add a little milk so that the dough is not too hard.

Spiral Christmas Cookies
Image Source – Google | Image by – Sandra

Ingredients

  • 600 g flour
  • 300 g caster sugar
  • 1 teaspoon baking powder
  • 200 g butter or margarine, at room temperature
  • 2 egg
  • 20 ml milk
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon green food coloring
  • 1/2 teaspoon red food coloring

Instructions

  • Put the flour, sugar and baking powder in the bowl of your food processor. Mix then add the butter, beaten egg, milk and vanilla extract while continuing to beat.
  • Divide the dough into 3 pieces of equal weight. Leave one white and color the other two green and red using food coloring. Wrap each dough in cling film. Flatten slightly and refrigerate for 30 minutes.
  • Roll out each dough in a rectangle to a thickness of half a centimeter between two sheets of baking paper. Try to make rectangles roughly the same size. Superimpose the three pasta and give a few more strokes of the roller to weld the pasta well and refine to about 1 cm thick.
  • Trim the edges to form a rectangle. Roll up lengthwise to form a button of dough and wrap it tightly in cling film. Refrigerate at least 1 hour (at best prepare the day before and leave overnight in the fridge).
  • Preheat your oven to 160 ° C. Cut the sausage dough into slices about half a centimeter thick. Place them on a baking sheet covered with baking paper and bake for 12 minutes, watch the cooking, the cookies should not brown. Let cool on a wire rack and store in an airtight box.

Notes

Baking powder is not mandatory, but it gives smoother and more crumbly shortbread.Prefer powdered food colors which will be more pronounced while using less. Liquid dyes found in supermarkets will be fine, but the colors may be a little less vivid.