Christmas Baking
Melt in Your Mouth Christmas Cookies: One Butter-and-Oil Dough, Any Shape – Tender for Weeks in the Tin
Tender melt in your mouth Christmas cookies from one butter and oil dough, finished with jam, chocolate or powdered sugar.
Instructions
Put the softened butter and powdered sugar in a bowl. Beat thoroughly until combined.
Add the oil, whole egg, salt and vanilla. Beat until smooth again.
Add the flour mixed with the baking powder to the wet mixture. Work it by hand into a smooth, non-sticky dough.
Wrap the dough in plastic wrap and chill for 20 minutes (it will be easier to handle).
Heat the oven to 350°F (180°C). Roll out the dough to about 1/8 inch (3-4 mm) and cut out your favorite shapes.
Place the cookies on a baking sheet lined with parchment paper.
Bake at 350°F (180°C) for about 10 to 15 minutes. Watch them: they should stay light, and only the edges may turn slightly pink.
Once cooled, sandwich them with jam, dip them in chocolate or simply sprinkle them with powdered sugar.
- Chill the dough 20 minutes and roll in small portions. Bake until pale. Store in a closed tin for 2-3 weeks; raw dough freezes for up to 2 months.
- Variations: replace 30 g of flour with cocoa, or add lemon zest.