I have to make a confession... I haven't baked any christmas cookies yet... I know it's shameful but I really didn't find time to do it and I decided that baking is no fun when I have to do it under stress. Besides, my wrist still tends to hurt when I overdo it and my final paper really has to have priority at the moment...
But this weekend, with my final Russian exam behind me, I actually feel like I might turn on my oven again :-) I spent some time with my beloved cookbooks yesterday evening and I saw some tempting recipes... I mean, Christmas without baking... come on!
Meanwhile, I decided that I am going to provide you with a fabulous recipe for cookies that I have baked in a past year... I like the addition of the lime zest, it gives these cookies an extra something. And I was very pleased with the decoration, don't they look gorgeous?!
(Source: Betty Bossi - Backen in der Weihnachtszeit)
1 pinch of salt
100g white chocolate with nougat (z.B. Toblerone), in pieces
zest of 1 lime
Preheat the oven to 180°C. Line your baking trays with parchment paper.
Beat butter in a bowl until soft and smooth. Fold in sugar, salt and the egg.
Put chocolate in another bowl and pour boiling water over it (the recipe doesn't actually say, how much water. Just cover the chocolate completely). Let stand for a minute or so, then pour the water and beat the chocolate until smooth. Add to your butter-sugar-mix.
Add lime zest and then the flour. Flatten the dough a little, then cover with cling film and put in the refridgerator or outside on the balcony in the cold for about 30 minutes.
Sprinkle a working surface with flour and roll the dough out in portions (about 4 mm thick). Cut out shapes of your choice and place on your baking trays. Put out in the cold again for about 10 minutes, then bake for about 8 minutes. Take out of the oven, slide the parchment paper with the cookies off the tray and let cool completely.
For the decoration, I used a packet of white chocolate-glazing which I heated in a hot water bath until really smooth and then poured over the cookies. Then, I sprinkled them with silver sugar pearls.
These cookies keep in an airtight container for about 3 weeks.