When I went shopping for Christmas cookie cutters recently, I found those really cute lucky charm shaped ones – and I ended up walking home with them instead of any festive shapes. So, this year it’s New Year cookies instead of Christmas cookies! And since New Year calls for a little booze, I decorated them with Amaretto frosting, so make sure not to hand those to kids. If you don’t like almonds or amaretto, you can always use hazelnuts or walnuts and any other kind of liqueur you like.
- 200 g ground almonds
- 200g wheat flour
- 100 g margarine
- 50 ml sunflower oil
- 150 g sugar
- 2 tablespoons soy milk or almond milk
- 100 g confectioners sugar
- 3 tablespoons Amaretto
Mix margarine, sunflower oil and sugar and beat until fluffy. Add soy milk, flour and almonds and knead into a firm dough. Wrap in kitchen foil and place in the fridge for at least one hour – this will make the dough easier to work with.
Line a baking tray with parchment paper. Roll out the dough (about 3 – 5 mm thick) and cut out lucky charm shapes or any other shapes you like with cookie cutters. Preheat the oven to 180° C. Place the cookies on the baking tray and bake for 8 to 10 minutes or until they just start to brown. Place on a cooling rack and leave to cool to room temperature.
Mix a frosting from confectioners sugar and decorate the cookies with it. Make sure the frosting has dried completely before storing the cookies in an airtight container. Happy New Year!