AnnachePastry

Christmas Cookie Box

Spritz Dough

  • Butter, softened
    Weight:190 g
    Volume:3/4 cup
  • Powdered sugar
    Weight:75 g
    Volume:2/3 cup
  • Egg white
    Weight:30 g
    Volume:1 pc
  • Vanilla extract
    Weight:2.1 g
    Volume:1/2 tsp
  • Salt
    Weight:1 g
    Volume:pinch
  • Wheat flour
    Weight:215 g
    Volume:1 2/3 cups
  • Cocoa powder
    Weight:5 g
    Volume:1 tbsp
  • Wheat flour (for the light dough)
    Weight:10 g
    Volume:1 1/4 tbsp
  • Red food coloring
    Weight:2.5 g
    Volume:1/2 tsp

METHOD

  1. Spritz Dough

    Beat 190 g of softened butter with 75 g of powdered sugar for 5–7 minutes until fluffy. Add the egg white, vanilla and salt, and beat for 2 more minutes. Gently fold in 215 g of sifted flour with a spatula.

  2. Coloring the Spritz Dough

    Separate one third of the dough (175 g) into a bowl, add 5 g (2 tsp) of cocoa powder and mix until combined. Add 10 g of flour to the remaining dough and mix thoroughly. Divide it in half (180 g each) and add ½ tsp of red food coloring to one portion. Mix well.

    Transfer each dough into a pastry bag with a nozzle of your choice.

  3. Piping & Baking the Spritz

    Pipe the cookies onto a parchment-lined baking sheet, two shapes for each color. Bake in a preheated oven at 180°C (350°F) for 8–10 minutes. Transfer the cookies to a wire rack to cool completely.

Sable Dough

  • Butter, softened
    Weight:150 g
    Volume:2/3 cup
  • Powdered sugar
    Weight:120 g
    Volume:1 cup
  • Egg yolks
    Weight:34 g
    Volume:2 pcs
  • Vanilla extract
    Weight:2.1 g
    Volume:1/2 tsp
  • Salt
    Weight:1 g
    Volume:pinch
  • Wheat flour
    Weight:230 g
    Volume:1 3/4 cups
  • Cocoa powder
    Weight:5 g
    Volume:1 tbsp
  • Wheat flour (for the light dough)
    Weight:15 g
    Volume:1 3/4 tbsp
  • Red food coloring
    Weight:2.5 g
    Volume:1/2 tsp

METHOD

  1. Sable Dough

    Beat 150 g of softened butter with 120 g of powdered sugar for 5–7 minutes until fluffy. Add 2 egg yolks, vanilla and salt, and beat for 1 more minute. Gently fold in 230 g of sifted flour with a spatula.

  2. Coloring the Sable Dough

    Separate one third of the dough (180 g) into a bowl, add 5 g (2 tsp) of cocoa powder and mix until fully combined. Add 15 g of flour to the remaining two thirds and mix thoroughly. Divide it into two equal portions (190 g each) and add ½ tsp of red food coloring to one of them. Mix until evenly colored.

    Wrap each piece of dough in cling film, flatten it slightly and refrigerate for 2–3 hours to firm up.

  3. Cutting & Baking the Sable

    Roll out the dough on parchment paper and cut two shapes from each color. Gather the scraps, knead gently and roll out again until all the dough is used.

    Bake at 180°C (350°F) for 7–9 minutes. Transfer the cookies to a wire rack and let them cool completely.

Decoration

  • White chocolate
    Weight:30 g
    Volume:2 3/4 tbsp
  • Milk chocolate
    Weight:30 g
    Volume:2 3/4 tbsp
  • Dark chocolate
    Weight:30 g
    Volume:2 3/4 tbsp
  • Hazelnuts, chopped
    Weight:25 g
    Volume:3 tbsp
  • Pistachios, chopped
    Weight:15 g
    Volume:2 tbsp
  • Jam
    Weight:15 g
    Volume:2 1/4 tsp

METHOD

  1. Decoration

    Place the milk, dark and white chocolate in separate piping bags and melt them in hot water or in the microwave. Chop the nuts if they are whole.

    Drizzle the melted chocolate over the cookies and sprinkle them with nuts. For more variety, use different toppings for each cookie shape. Sandwich some of the Sable cookies with jam.

    Let the chocolate set completely for 1–2 hours. Once it's firm, carefully pack the cookies into gift boxes.

Allergens

  • Gluten
  • Eggs
  • Soy
  • Milk
  • Nuts

Composition not determined for some products: Red food coloring.

Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.

Total Metrics

Total weight:1235 g
Total Macros
5839Kcal
76Proteins
344Fats
616Carbs
Average Macros per 100g
473Kcal
6Proteins
28Fats
50Carbs

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