6^th of December is celebrated as ‘Nikolaustag’ in Germany (Santa Claus Day). We all in my German class had decided to come together and celebrate it. Everyone had to prepare something special and I choose this recipe. It was long that I wanted to bake these and this event gave me a great opportunity.

It’s a great option for people who prefer eggless dishes. This is also my entry to the Eat Christmas Cookies event hosted by Susan of Food Blogga. For more wonderful cookies check Food Blogga.

Ingredients-

Wheat Flour – 200 gms
Icing sugar – 120 gms
Unsalted Butter (at room temperature) – 150 gms
Brown sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
Salt – 2 pinches

Frosting –

Dark chocolate compound (chopped) – 1 cup
Milk (piping hot) – 2 tablespoons
Castor sugar – to sprinkle

Procedure –

• Sift the flour and salt together and keep aside.
• In another pan beta the butter for a minute until smooth and silky.
• Add both the sugars and beat till the sugar is properly dissolves.
• Add the vanilla essence and mix well.
• Gently add the flour mixture and mix well. Flatten the dough using a rolling pin and wrap it in a plastic wrap. Refrigerate for at least 1 ½ hours.
• Pre heat oven to 180 degree centigrade. Line a baking tray with parchment paper.
• Remove the dough once refrigerated for enough time and then using a rolling pin roll it. Cut it into desired shapes using a cookie cutter.
• Transfer the cookies on the prepared tray. Place the tray in the centre rack and bake for 10-12 minutes or until golden brown. Transfer to a cooling rack and let it cool completely.
• For the frosting – In another small vessel take the chocolate compound pieces and keep this vessel over the boiling water with a lid on. This method is called Double boiler.
• After 4-5 minutes the compound in the small vessel will melt. Add milk and stir rapidly. See to it that no lumps are formed
• Once the cookies are cooled dip each cookie in the frosting and transfer it on a plate so that the frosting sets.
• Once the frosting is set sprinkle some castor sugar over the cookies.
• Store in an air tight container between layers of parchment papers.

Tips –

You may store the cookie dough by cutting it in desired shapes and refrigerating them for at least an hour to harden and then store them in an air tight container between layers of parchment paper.