Christmas Stocking Cookies

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Christmas Stocking Cookies
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 13 h. 10 min.
Ready in

Ingredients

for
40
Ingredients
5 grams
2 centiliters
250 grams
125 grams
300 grams
½ teaspoon
1 generous pinch
1 generous pinch
2 tablespoons
To decorate
1
200 grams
colorful Sugar pearl
colorful Sprinkles

Preparation steps

1.

Dissolve the baking soda in rum. Heat the molasses with 50 grams (approximately 1/4 cup) sugar and 3 tablespoons water until the sugar is dissolved. Mix the flour with the remaining sugar and the spices. Stir the baking soda mixture and molasses mixture into the flour and knead until smooth. Cover with plastic wrap and chill overnight.

2.

Preheat the oven to 160°C (approximately 325°F) convection. Roll the dough out until about 6 mm (approximately 1/4 inch) thick and cut into Christmas stocking shapes. Place on a baking sheet lined with parchment paper, brush with milk and bake for about 20 minutes. Let cool on a wire rack. 

3.

Whip the egg white until stiff. Sprinkle in the powdered sugar and beat until thick. Tint part of the icing with red food coloring as desired. Transfer the icing to piping bags and pipe onto the cookies. Decorate with colored sprinkles, sugar pearls and candy hearts and let dry.