Cortés Chocolate Christmas Cookies
Christmas is a time to enjoy with your family. Gather with your kids and make this fun Christmas cookie recipe with Cortés Chocolate –ideal to decorate the Christmas Eve dinner table.
Prep time: 1 hour 30 minutes + time to cool off
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
2 sticks butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla
1/3 cup Cortés Sugar-Free Cocoa
Glaze for garnish:
1 cup water
5 tbsp meringue powder
1 tsp cream of tartar
2 pounds powdered sugar (1 bag)
1 tsp vanilla
- Sift the flour, baking powder, salt, and Cortés Sugar-Free Cocoa.
- Mix the butter and sugar in a separate bowl. Turn up the speed and beat until you get a light, creamy mixture.
- Reduce the speed and add the eggs and vanilla.
- Gradually add the flour.
- Divide the mixture into 4 parts and wrap them with plastic wrap.
- Put the mixture in the refrigerator for at least 6 hours.
- Prepare baking trays with parchment paper.
- Use a rolling pin to stretch the dough; then, use Christmas cookie cutters to cut out the cookies.
- Place the cookies on the baking trays and bake for 12 to 15 minutes.
- Decorate with glaze and sprinkles. The glaze will take 5 to 6 hours to set completely.
- Mix the meringue powder and cream of tartar with the water.
- Gradually add the powdered sugar.
- Add the vanilla.
- Mix for approximately 10 minutes.
- For a more liquid consistency, add water; to thicken the mix, add powdered sugar.
- You may divide the mixture and use vegetable dye to make colorful decorations.
- You may pour this glaze into a piping bag to draw on your cookies.
- Cover each separate portion of mixture with a damp paper towel to keep it from drying out.