Christmas Baking
Christmas Cookies With Oil Instead of Butter: Tender Thanks to Cornstarch – No Chilling Needed
Tender Christmas cookies with oil instead of butter: cornstarch-soft crescents, half dipped in chocolate and half rolled in peanuts.
NutritionApproximate, per serving
Instructions
Crack the 2 whole eggs into a bowl, add the vanilla sugar and powdered sugar, and whisk well until the sugar is combined with the eggs.
Pour in the oil and mix thoroughly again.
Add the shredded coconut and 1 tablespoon of jam. Mix well.
Add the cornstarch and baking powder. Whisk until smooth so there are no lumps.
Gradually add the flour. Stir with a spatula at first, and when the dough thickens, knead it by hand (it should be soft, smooth and not sticky).
Pinch off small pieces of dough (about 3/4 oz / 22 g each) and shape them into balls.
Roll each ball into a small log and bend it into a crescent (horseshoe) shape. Place the crescents on a baking sheet lined with parchment.
Preheat the oven to 320°F (160°C) and bake for about 15 minutes.
The crescents must stay pale, only lightly golden. Let them cool completely.
Dip one half of each cooled crescent in melted chocolate and let it set.
Brush the other half with jam and roll it in crushed peanuts.
- Store the cookies in a tin lined with a paper napkin. They stay tender for up to two weeks, if they last that long.
- No peanuts? Use chopped walnuts or toasted almonds. Variations: roll the jam-brushed half in shredded coconut instead of peanuts, or dip the cookies in white chocolate and sprinkle with pistachios.