The Football cookies are the first recipe of several, for a perfect Super Bowl night. If you don’t like Football and the Super Bowl, you can use of course the recipes for any other occasion. These cookies are a bit more special and not for every occasion. As you can see in the picture, there are come some great recipes in the next few days. Everything homemade and delicious.
The Super Bowl, the final of the American Football League NFL, takes place for us Central Europeans on the night of 4 to 5 February. The largest single sporting event in the world draws around 800 million viewers in front of the television worldwide. Of course, they are very hungry and that’s the way to start this evening with themed snacks.
Put the butter, sugar and salt in a bowl and knead with the dough hooks.
Add the flour and knead everything to a dough. Wrap the dough in foil and refrigerate for about 30 minutes.
Roll out the dough on a floured work surface and cut out footballs with a cookie cutter (about 3x4 cm). [amazon link = "B00KJ8IRE4" title = "This cookie cutter is a bit bigger" /]
Place the footballs on a baking tray with baking paper and bake in preheated oven at 175°C top/bottom heat for 10-12 minutes.
Remove and allow to cool.
Icing:
Sift the icing sugar, and put about half in a bowl. Put the egg whites and lemon juice in the bowl and mix everything with a mixer.
Gradually add the remaining icing sugar. The mass must be so strong that you can make a fine line without it runs.
Fill approx. 1/2 tbsp icing into a small piping bag and set aside. Dye the rest in brown and fill in about 2 tbsp. also in a small piping bag.
Dilute the remaining icing with water. It should so liquit that it runs flat when you put it on a cookie. Cover the icinig with a damp cloth and set aside.
Make a outside line on the cookie with the brown icing in the piping bag, so that the liquit icing does not run down. Then fill the cookie with the brown liquit icing and leave to dry for about 1-2 hours.
Make the decoration with the icings and allow to dry.
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The recipe for the chocolate cereal cookies is the last of the series 1 dough – 9 rolls.From the 9 recipes, it is one of the easiest and fastest.You just have to make the ground dough and knead in a bit of chocolate cereal, done.You can notice this recipe for next year, when you’re done this year with baking the Christmas cookies. But they also taste the whole year. The cereal gives a little texture and chocolate always tastes good. Have fun baking.
The other recipes of the cookie series 1 dough – 9 rolls can be found here:
For the dough, simply knead all the ingredients together.
Then knead the cereals under the dough. Form from the dough now two rolls with a diameter of about 4 cm. Wrap the rolls in foil and refrigerate for at least 2 hours.
Unpack the rolls, cut into slices of approx. 1 cm and place half of them with a little space on a baking sheet with baking paper.
Bake the cookies in preheated oven at 175° C top/bottom heat for 13-15 minutes. Then bake the remaining cookies as well.
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It took a while until the recipe for the marzipan-nougat-cookies finally goes online, but better late than never. Like the other cookie recipes from my series 1 dough – 9 rolls, this is also made from a simple dough. Just add a bit of marzipan and nougat to it and you’re done with delicious cookies that will not only taste good on Christmas.So if you want to bake some cookies at the last minute, here is the right recipe.But you can also save the recipe for next Christmas or enjoy it all year round.
The other recipes of the cookie series 1 Dough – 9 Rolls can be found here:
For the dough, simply knead all the ingredients together.
Chop the marzipan and nougat into small pieces and knead under the dough. Form from the dough now two rolls with a diameter of about 4 cm. Wrap the rolls in foil and refrigerate for at least 2 hours.
Unpack the rolls, cut into slices of approx. 1 cm and place a half of the slices with a little space on a baking sheet with baking paper.
Bake the cookies in a preheated oven at 175°C top/bottom heat for 13-15 minutes. Then bake the remaining cookies as well.
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With the snowballs not only chocoholics get their favourit.
With the chocolate snowballs there is today the last recipe for Christmas cookies. After all, is soon Christmas, and most cookies are baked or eaten anyway. The one or other tasty recipe more I have this year definitely for you, but no more biscuits.
The snowballs are again a recipe of simple variety. Dissolve chocolate and butter, stir in the rest, and even the cookies are almost done. Chill, round, icing sugar, baking and ready. 😉
Those who want to can use in the recipe only whole milk or dark chocolate. Someone like it a bit bitter, the other sweet. I choose some in between. So have fun with the last cookies for 2015.
Chop the chocolate coarsely and melt with the butter over a warm water bath. Set aside and let cool.
Stir sugar, salt, egg and yolk in the chocolate mixture.
Sift flour, cocoa, baking soda and cinnamon on top and stir everything into a dough.
Cover the dough with foil and place a minimum of 2 hours in the refrigerator.
Using a spoon to parting about 30 equal pieces from the dough and roll into balls. Roll the balls then in icing sugar and spread on a lined baking sheet.
Bake in preheated oven at 175°C for about 12 minutes. Remove and let cool.
Rezepthinweise
The chocolate can be replaced according to their own preference. Simple, fast and delicious!
Meringue Christmas trees are a simple splash of color on the plate of cookies.
The recipe for the meringue Christmas trees is once again one of the simpler ones. Baking cookies often remains egg white and no one really knows what to do with it. For this recipe you beat it easy with some sugar, make it green and make meringue trees therefrom. When decorating your own creativity is the limit. Finished are the cookies from the leftover egg whites.
The meringue trees are simple, crispy and a lovely pastry. Of course only people who like meringue also like this.
Provide egg white and sugar in a bowl and stir over a warm water bath. Stir as long until the sugar has dissolved. But be careful, the egg white may not be too warm.
Decant egg white into a mixing bowl and beat until stiff. Stir in some food coloring. Fill the mass in a piping bag with a large star tip and pipe small fir trees on a with baking paper lined baking sheet.
Decorate the fir trees with sugar decoration and dry in a preheated oven at 90°C for 2 hours. Then turn off the oven and open the door a bit. So let it cool down for about 4 hours.
Rezepthinweise
The ideal recipe for all who bake cookies and have still left some egg whites.
Rooibos Christmas Trees looking good, are crispy and delicious.
With the Rooibos Christmas Trees I have a recipe for cookies who are not so complex up to the decoration. In principle, there again cookies to cut out, only that the dough is once again particularly flavored. The Rooibos Christmas Trees are crunchy and have a touch of tea and vanilla. Of course it is also possible to use another tea if you have a favorite variety, and want to use this absolutely. But the rooibos vanilla tea fits very well.
The decoration is again most of the work, but it looks beautiful. If you want to make the whole without much effort, the glaze can also leave off. Of course, is no longer so beautiful.
Warm the milk, put the tea inside and let it stand for about 10 minutes. Remove tea bags and squeeze out.
Knead flour, sugar, butter, baking powder, salt and tea-milk to a smooth shortcrust. Pack the dough in foil and put at least 1 hour in the fridge.
Knead the dough again, roll it out in several portions on a floured surface and cut out Christmas trees. Alternatively, you can make something abstract and simply cut elongated triangles.
Place the cookies with a little distance on lined baking sheets and bake in succession in a preheated oven at 175°C for 10-12 minutes. Remove and let cool.
Icing:
Sift the powdered sugar and mix with the water. If necessary, add a little water or icing sugar to give it a good consistency.
If desired, make the glaze in different shades of green coloring.
Finishing:
Coat the filled trees with the glaze and sprinkle with colored sprinkles or other Christmas decoration.
Let stand the cookies 1-2 hours, until the glaze has set.
Rezepthinweise
To emphasize the icing on the cookies is relatively time-consuming, but the cookies look great.
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