Saint Nicholas Shortbread Cookies using a Magefesa
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Delve into a delightful slice of history with the Cannes of Saint Nicolas, a festive treat hailing from the charming streets of Lorraine, France. These whimsical sugar canes, a symbol of Saint Nicholas, are not just a feast for the eyes but also a sweet embrace for your taste buds. Legend has it that bakers would craft these confections to celebrate the arrival of winter, and each bite brings a touch of nostalgia and holiday cheer. With the buttery, vanilla-infused dough that melts in your mouth, these treats are perfect for sharing or keeping all to yourself while you cozy up with a good book. So roll up your sleeves and prepare to whip up a batch of these enchanting canes that are sure to put a smile on even the grumpiest of faces!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 225 g Icing sugar
- 1 Egg
- 1 Teaspoon(s) Vanilla extract
- 1 Pinch(es) Salt
- 2 Tablespoon(s) Water
Steps
Cookie Dough Preparation
- Add 250 g of flour t55, 125 g of salted butter, 75 g of icing sugar, 1 egg, 1 teaspoon(s) of vanilla extract during mixing, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- If the dough is too dry, add a teaspoon of cold water.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc.
- Wrap in plastic wrap.
- Setaside the dough in a fridge during 30min.
Cookie Shaping & Baking
- Preheat the oven at 170°C.
- Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 3-4 mm thickness.
- Cut out cookie shapes: some into canes (curved with a straight part) and others into rectangles with rounded edges.
- Place the cookies on the prepared baking sheets.
- Cook on the oven at 170°C during 10min.
- Let the cookies cool completely on the baking sheets before glazing.
Glaze Preparation & Decoration
- Wash the food processor bowl.
- Add 150 g of icing sugar, 2 tablespoon(s) of water in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Add more water if needed.
- Transfer the content of the food processor bowl in a piping bag.
- Decorate the cane-shaped cookies with a continuous, sinuous line of glaze.
- Decorate the rectangular cookies with various patterns such as parallel diagonal lines, rows of dots, or irregular grids.
- Let the glaze set completely before serving or storing the cookies.
- Serve Immediately.
