CHRISTMAS COOKIES FROM ABROAD
Zimtsterne from Switzerland
1 cup butter, softened
2 cups sugar
2 large eggs
100g semisweet chocolate, melted and cooled
2-3/4 cups of SR flour
1/3 cup ground cinnamon
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and chocolate. Combine the flour and cinnamon and gradually add to the creamed mixture. Mix well. Wrap in cling film; refrigerate for about 1 hour or until the mixture is easy to handle.
On a lightly floured surface roll out dough to 1/4 inch thickness. Cut with a floured 2 inch star shaped cookie cutter. Place 1 inch apart on ungreased non-stick baking trays. Chill and re-roll scraps.
Bake at 180C fan for 10-11 mins or until edges are firm. Cool on wire racks.
Snowy Mountain Cookies
1-1/4 cups butter softened
1 cup sugar
2 large eggs
1 tbsp. vanilla extract
4 cups SR flour
1 tsp salt
350g miniature semisweet chocolate chips
1 cup finely chopped walnuts
350g white baking chips
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips [dark ones] and the walnuts; mix well.
Divide the dough in half. Shape each into a disc and wrap in cling film. Refrigerate until firm enough to roll. This will need to be about 30 minutes.
Preheat oven to 180C fan. On a floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a 2 inch triangle-shaped cookie cutter. Place 2 inches apart on ungreased non-stick baking trays. Bake until edges begin to brown; 10-12 mins. Cool on trays for about 2 mins. Remove to wire racks to cool completely.
Meanwhile, in a microwave, melt the white baking chips, stir until smooth. Dip cookie tops in the melted chips, Let stand until chocolate is set
They should look like little snow capped mountains.