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Christmas Cookie Gift Box

Print Recipe
Prep Time 2 hours
Course Snack
Cuisine American, Japanese

Equipment

  • Cookie cutters
  • Mixer
  • Rolling Pin

Ingredients
  

Cookie Base

  • 240 g Unsalted butter
  • 160 g Powdered sugar
  • 1 tsp Vanilla essence
  • 1 tsp Salt

Piped Butter Cookies

  • 40 g Plain flour
  • 10 g Corn starch or corn flour

Chocolate Chip Cookies

  • 1 cup Chocolate chips
  • 50 g Self-raising flour
  • 0.5 cup Nuts (any kind optional)

Tea Cookies

  • 3 g Tea leaves
  • 60 g Cake or plain flour

Cocoa Thins

  • 60 g Cake flour
  • 10 g Cocoa powder
  • 10 g Sliced almonds
  • 1 tbsp Coarse raw sugar

Linzer Cookies

  • 60 g Plain or Cake flour
  • 15 g Almond meal
  • As required Jam of choice

Sugar Cookies

  • 1 tsp Vanilla extract
  • 60 g Plain or Cake flour
  • As required Almond, Cashew, Pistachio nuts (lightly baked)

Instructions
 

Make Cookie Dough

  • Cream butter and powdered sugar until even consistency.
  • Add vanilla essence and divide the dough into six equal portions.
  • Mix well.

Chocolate Chip Cookies

  • Add all the ingredients into one portion of the cookie dough and mix well.
  • Scoop teaspoonfuls of the dough on the cookie sheet.

Sugar Cookies

  • Mix flour to the cookie dough. Add color if desired.
  • Cut a piece of parchment paper and fold it to be 6x 27 cm.
  • Place cookie dough on the parchment paper and fold in.
  • Roll flat and freeze for 15 minutes.
  • Cutout using cookie cutters. Place them onto the cookie sheet.
  • Gather the remaining dough scraps and make into buttons of 8g each.
  • Press a cashew nut/almond nut/ pistachio nut on it.

Tea Leaves Cookies

  • Stir tea leaves (earl grey or matcha) into a portion of cookie dough.
  • Wrap in cling wrap and shape into a 9.5cm long log. Chill in the freezer for 10 minutes.
  • Remove the cling wrap and slice into 10 pieces.

Cocoa Thins

  • Add cocoa, flour and sliced almonds to one portion of the cookie dough.
  • Wrap the dough in cling wrap and shape it into a 12cm long square log.
  • Chill in the freezer for 10 minutes.
  • Remove and cut into 20 thin slices.
  • Coat all 4 sides of the cocoa cookies with raw sugar and then arrange them on the cookie sheet.

Linzer Cookies

  • Add almond meal, plain flour and any coloring desired to one portion of the cookie dough.
  • Roll dough to 6 x 27cm. Refrigerate for 15 minutes
  • Use a circle cookie cutter cutout the cookies.
  • Arrange on the cookie sheet.

Piped Butter Cookie

  • Add flours into one portion of the cookie dough.
  • Pour mixture into a piping bag filled with a closed star nozzle.
  • Freeze the piped cookie for at least 15 minutes.

Baking

  • Bake at 180C for 10 minutes or so.
  • Let it cool and arrange them into the cookie box.