Egg, butter and flour
Decorate the shortbread cookies with the cheese filling. These Christmas butter cookies are colorful and very simple to prepare, you just need to use your imagination and decorate in the way that you like the most.
1 San Juan Egg, for the cookie dough
1 egg yolk, San Juan Egg, for the cookie dough
2 1/2 cups of Butter, in cubes, for the cookie dough
1 3/4 cups of powder sugar, for the cookie dough
1 teaspoonful of salt, for the cookie dough
1 teaspoonful of vanilla essence, for the cookie dough
4 1/2 cups of flour, for the cookie dough
1 cup of flour, to spread
2 cups of whipping cream, for the filling
1 Cup of cream cheese, cubed, at room temperature, for the filling
1/4 cups of powder sugar, for the filling
enough of green vegetable coloring, for the filling
enough of sugar sprinkles, of Christmas colors, to decorate (red, green, white)
enough of fondant star, painted yellow or gold, to decorate
Beat butter on medium speed with paddle attachment until creamy and spreadable. Add the icing sugar and incorporate. Add the San Juan Egg yolk, the San Juan Egg piece, the salt and the vanilla essence; work at medium low speed until the ingredients are integrated, then it will be time to add the flour. Remember not to overwork the dough. Once the ingredients are integrated, place in a cling film and refrigerate for at least 30 minutes.
While the dough is resting, prepare the filling. Beat the whipping cream together with the cream cheese at medium speed with the balloon accessory, once the cream begins to thicken, add the icing sugar little by little, without stopping beating, and integrate. Paint the mixture with the green food coloring until you get the desired shade. Place the mixture in a sleeve with curly duya and refrigerate until used.
Preheat the oven to 170 ° C.
Spread the cookie dough on a floured surface to 3 mm thick, cut with the help of a lid, ring or round cookie cutter, in order to obtain 3 different sizes: 8 cm, 5 cm and 3 cm, and thus be able to form the saplings later. Place the cut cookies on a baking sheet. Bake at 170 ° C for 13 minutes or until the edges are golden brown. Let cool once out of the oven.
Assemble your Christmas trees. Place the largest cookie as a base, add the filling in the form of a rosette and Christmas colored sugar sprinkles, cover with the next cookie size, repeat until the tree is formed and finish with the cookies, that is, you should get 3 layers. Decorate with a fondant star. These Christmas shortbread cookies are great for gifting!