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Chamomile Charm Holly Cookies

Delightful holiday cookies infused with chamomile and decorated with royal icing and gold sugar pearls, capturing the essence of the festive season in every bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 3/4 cups all-purpose flour Provides a light, tender base for the cookies.
  • 1 cup unsalted butter, softened Adds moisture and a delicate taste.
  • 3/4 cup granulated sugar Enhances flavors throughout.
  • 1 large egg The perfect binding agent for creating the dough.
  • 1 tsp vanilla extract Elevates every bite with a warm aroma.
  • 1/2 tsp almond extract (optional) Adds a nutty depth.
  • 1/2 tsp baking powder Helps the cookies rise.
  • 1/4 tsp salt Enhances sweetness.
For the Royal Icing
  • 4 cups powdered sugar Essential for smooth icing.
  • 3 tbsp meringue powder Provides stability to the icing.
  • 5-6 tbsp water Achieves desired icing consistency.
  • white gel food coloring Creates a pristine icing backdrop.
  • gold edible paint or luster dust Adds a touch of elegance.
  • small gold sugar pearls Final touch for added glamour.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg, vanilla extract, and almond extract (if using) and stir until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until a smooth dough forms.
  6. Divide the dough into two portions and roll each out between sheets of parchment paper to about 1/4-inch thickness.
  7. Use a cookie cutter to cut out holly-shaped cookies and transfer them to the prepared baking sheets.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
Icing
  1. For the royal icing, whisk together the powdered sugar, meringue powder, and water until smooth and stiff peaks form.
  2. Add white gel food coloring and mix until radiant white.
  3. Once cookies are cooled, use a piping bag to decorate with royal icing.
  4. Brush edges with gold edible paint or luster dust, and sprinkle with gold sugar pearls.
  5. Allow the icing to dry completely before serving or packaging.

Notes

Tip: Make sure butter is fully softened and allow icing to dry completely. Try infusing the butter with chamomile tea for deeper flavor.