{"id":3084,"date":"2013-12-04T23:33:31","date_gmt":"2013-12-04T21:33:31","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=3084"},"modified":"2014-12-28T19:19:30","modified_gmt":"2014-12-28T17:19:30","slug":"nikolausplaetzchen-ii","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/nikolausplaetzchen-ii\/","title":{"rendered":"Santa Claus cookies part II"},"content":{"rendered":"

The first hats, found in Dr. Oetker Rezeptsammlung Nr. 117, are removed from the oven and all pictures taken. Now there’s only missing the recipe card.<\/p>\n

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Santa Claus cookies<\/div>\t
2013-12-04 22:28:48<\/div>\t\t\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
15 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
35 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
15 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
35 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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Pastry<\/div>\t\t\t
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  1. 10.5oz wheat flour<\/li>\t\t\t\t
  2. 1 knife point baking powder<\/li>\t\t\t\t
  3. 4.4oz butter<\/li>\t\t\t\t
  4. 4.4oz sugar<\/li>\t\t\t\t
  5. 1 bag vanilla sugar<\/li>\t\t\t\t
  6. 1 egg size M<\/li>\t\t\t\t
  7. 2 tbsp milk<\/li>\t\t\t\t
  8. 1 bag Christmas spice mix<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For decoration<\/div>\t\t\t
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    1. 1 ready to use icing tube red alt. powdered sugar and red colour<\/li>\t\t\t\t
    2. icing writer white<\/li>\t\t\t\t
    3. white sugar pearls<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Preparation<\/div>\t\t\t
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      1. Cover baking sheet with parchment paper<\/li>\t\t\t\t
      2. Preheat oven at 350\u00b0F top and bottom heat or<\/li>\t\t\t\t
      3. 320\u00b0F fan assisted oven<\/li>\t\t\t\t
      4. Pastry.<\/li>\t\t\t\t
      5. Give wheat flour in a large bowl and add all other ingredients. Blend well with dough hooks of your kitchen machine at low speed first and at highest speed afterwards to receive a smooth pastry. Quarter pastry and roll out every part to a rectangle of 4.7x9.4 inches. Here it's helpful to work with the paper template because further cutting is easier if your rectangle is quite straight. Now cut into four smaller rectangles and these into 8 triangles. Place these on your baking sheet. Then take the tip and turn it down to the left or right side of the hat. The bottom is folded up. Bake the cookies for about 12 minutes and remove from baking tray with parchment paper.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Decoration<\/div>\t\t\t
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        1. Cover hats, except lower seam, with red icing and let dry a bit. Then place a sugar pearl on each tip and cover seam with white icing writer.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Remarks<\/div>\t\t\t
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          1. I didn't get any icing writer and therefor took some powdered sugar mixed it with water and a dash of lemon juice and added some desiccated coconut. That also makes the seam look fluffy. Other than prescribed in original recipe I only took half a bag of Christmas spice mix.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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