INGREDIENTS
Base dough:
750g soft room temp Butter
300g Powdered Sugar
3 room temp Large Egg Whites
900g All-purpose Flour
3 tsp Vanilla
1/4 tsp Salt
For tips and advice check the video. Divide the dough into 5 equal portions and with each dough make 5 different cookies:
Vanilla Butter Cookies: Leave the first dough as-is. You’ll need a piping bag and a tip of your choice.
Linzer Cookies: to the second cookie dough, add:
60 gr Almond Flour
40 gr All-Purpose Flour
1/2 tsp Almond Extract
Gingerbread Cookies: to the third cookie dough, add:
2 3/4 tsp Ginger
3 tsp Cinnamon
2 or 3 tsp Cocoa Powder
40 gr Flour
Sugar Cookies: to the fourth cookie dough, add:
50 gr All-Purpose Flour
1/2 tsp Vanilla
Chocolate Sugar Cookies: to the fifth cookie dough, add:
60 gr Cocoa Powder, Bloom the cocoa with 5 tbsp hot
20 gr All-Purpose Flour
For cookies fillings:
Ganache cream
Strawberry jam
Dulce de leche cream
High-quality milk chocolate
White chocolate.
METHOD
After mixing the cookies, spread them between two pieces of baking paper and refrigerate for at least half an hour, then make various shapes. Before baking, it would be great to put the cookies back in the fridge for half an hour and then bake them at 170 degrees for 12-15 minutes.
Once the cookies are baked you can stuff them and decorate them. Find inspiration for fillings and decorations in the video.
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Try also this recipe to: https://www.youtube.com/watch?v=hbz3jdEiBnc&t=7s
https://video.cookist.com/video/an/XhyMq-SwGZVRLInD
Original of the video here
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