Sweet Sheep – Christmas Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g butter
- 650 g flour
- 250 g powdered suar
- 1 packet vanilla sugar
- 1 lemon (s), juice it
- 3 tablespoon baking cocoa
- Flour for the work surface
For decoration:
- 50 g powdered suar
- some water
- some sugar eyes
Print Recipe
Pin Recipe Instructions
- Apart from the baking cocoa, put the ingredients for the dough in a bowl and knead. Halve the dough and then color one half with the cocoa. Put the two doughs in a cool place for 2-3 hours.
- Roll out the dough on a floured work surface. Cut out white and brown biscuits with a flower cookie cutter and place on a baking sheet lined with baking paper. These result in the basic shape of the sheep.
- Make the face and legs of the dark sheep from the light dough and make the face and legs of the light sheep from the brown dough. To do this, cut out more flowers with the cookie cutter. Press one flower of each of the cut out shapes a little flat and place it as a face in the middle of the basic shapes. Halve another flower and place it on the face as ears. Depending on the size of the basic shape, cut the ears to size so that they do not protrude. Shape the remaining dough into small balls in your hand and place them on the bottom of the basic mold as feet.
- Bake the cookies in a hot oven at 200 ° C top / bottom heat for about 15 minutes until they have the desired color.
- When the cookies have cooled down, glue the sugar eyes with a little sugar glue. Simply mix some powdered sugar with water.
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