These beautiful Christmas cookies made with sugar and spice and topped with royal icing are a must try at home.
Preheat oven to 180*C.
Combine dry ingredients in a large bowl.
Combine wet ingredients in a small bowl. Stir the wet into the dry ingredients. Wrap in Glad wrap and refrigerate for 15 minutes. Roll dough out between two sheets of baking paper to a thickness of about 3mm. Cut out with Christmas-shaped cookie cutters and lift with a palette knife onto lined baking trays.
Bake for 10 minutes or until golden brown. Remove from the oven and cool on a wire rack. Biscuits must be completely cool before icing.
Using electric hand beaters, beat the egg white until frothy.
Add the sugar a little at a time and beat until stiff peaks form.
Thin with water if needed. Spoon into a piping bag and use immediately.
It will dry to a hard, glossy finish.
Nutritional analysis per serving (36 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Julie teamed up with Westinghouse to share her easy recipes for a delicious Christmas.
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