Satisfy your sweet tooth this season with these delightful Christmas Butter Cookies with Miele & Francesca Busso, crafted with care using the consistent warmth of conventional heat from Miele ovens, for perfect results on all traditional baking.
Ingredients:
- 250g cold butter (from the fridge), cubed
- 400g flour
- 50g powdered almonds
- 80g granulated sugar
- 60g icing sugar
- 1 medium egg (55g)
- Vanilla or lemon zest for flavor
Instructions:
- In the bowl of a planetary mixer, combine the cubed butter, granulated sugar, icing sugar, flour, powdered almonds, and the chosen flavorings (vanilla or lemon zest).
- Use the pastry whisk to work the ingredients until the short crust pastry begins to come together.
- Once the mixture is well blended, add the medium egg and continue to work for a few more seconds until the dough is thoroughly combined.
- Dust a sheet of baking paper with a little flour and transfer the formed short crust pastry onto it. Shape it into a regular loaf, wrap it securely, and seal it. Place the wrapped pastry in the refrigerator for a minimum of 4 hours.
- After the chilling period, roll out the short crust pastry to a thickness of about 5mm. Using round cookie cutters, shape the cookies and place them on a baking tray lined with baking paper. If you use a Miele tray, there’s no need for lining as the exclusive PerfectClean finish prevents sticking, making cleaning easier.
- To create a tree shape, use three round cookies of different sizes.
- Preheat the oven to 160°C with conventional heat.
- Bake the cookies for about 15-20 minutes or until they turn golden.
Ingredients for Vanilla Buttercream Frosting:
- 240g unsalted butter, softened
- 450g icing sugar
- 1-2 tbsp milk or heavy whipping cream
- 2 tsp vanilla extract
- Pinch of salt (optional)
- Green food coloring
Instructions for Vanilla Buttercream Frosting:
- Using a hand-held mixer or standing mixer, cream the butter on medium-high speed until pale yellow, about 4-5 minutes.
- If necessary, scrape down the sides of the bowl halfway through and continue mixing.
- Turn off the mixer and add powdered sugar and vanilla. Mix on low for a minute until it incorporates and starts to look crumbly.
- Once crumbly, turn up the speed and continue mixing on medium to medium-high for about 3-4 minutes until light and fluffy.
- Gauge the consistency. If the frosting is too thick, mix in a few tablespoons of milk or cream, 1/2 tbsp at a time, until it reaches the desired consistency.
Enjoy your delicious butter cookies with this simple and delightful recipe! Click here to check the preparation process and final outcome.
