A post by Mini Party

Ingredients

• 250 g all-purpose flour, plus extra for rolling
• 2 g fine salt
• 150 g unsalted butter, softened
• 110 g granulated sugar
• 1 large egg (about 50 g without shell), at room temperature
• 5 g vanilla extract
• 15 g beaten egg white or water, for brushing
• 25 g red colored sugar
• 25 g green colored sugar

Let’s make it

1. Whisk the flour and salt together. In a separate bowl, beat the butter and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla, then mix in the flour mixture just until a soft dough forms.
2. Divide the dough into two flat discs, wrap, and chill for 45 minutes, until firm enough to roll. Heat the oven to 175°C (160°C fan) and line two baking sheets with parchment.
3. On a lightly floured surface, roll one disc to about 5 mm thick. Cut assorted shapes and transfer them to a lined baking sheet, leaving about 2 cm between cookies. Gather and reroll scraps once; repeat with the second disc.
4. Brush the cookie tops very lightly with egg white or water. Sprinkle red and green colored sugar in loose patches over the tops, using a small pinch of each as desired.
5. Bake one sheet at a time for 9–12 minutes, until the edges are set and just beginning to turn pale gold. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
6. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested; the photo is decorating inspiration rather than the tested result. Contains wheat, dairy, and egg.

Recipe in development · not kitchen-tested.