Christmas Cookie Gift Box - Butter Cookies, Shortbread, Stained Glass Cookies | Holiday Baking

A whole bunch of cookies for your gift giving needs! Pick, choose and adjust the quantity as you like.
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Audio: Sennheiser MKE600
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Coffee Hazelnut Shortbread
Yield: 24 ~4.5cm cookies
70g (1/2 cup) toasted hazelnuts
2 tsp. instant coffee
113g (1/2 cup) unsalted butter, room temperature
60g (1/4 cup + 2-1/2 tsp.) brown sugar
5g (1 tsp.) vanilla
pinch salt
130g (1 cup) all purpose flour
Chill 1 hr in the fridge, or until completely firm.
Cut 1 cm thick pieces, place on a baking sheet lined with parchment.
Bake in a preheated 350F oven 13-18 mins or until slightly brown on the edges.
Butter Cookies
Yield: ~40 butter cookies total
Base:
227g (1 cup) unsalted butter, room temperature
120g (1 cup) icing sugar
1 large egg
20g (1-1/3 tbsp.) vanilla
Earl Grey:
1/2 butter cookie base
8g (4 tea bags) earl grey tea
90g (2/3 cup + 1-1/2 tsp.) all purpose flour
35g (1/4 cup + 2 tsp.) cornstarch
Hojicha:
1/2 butter cookie base
85g (1/2 cup + 2-1/2 tbsp.) all purpose flour
35g (1/4 cup + 2 tsp.) cornstarch
12g (2 tbsp.) hojicha (dark roast)
Freeze or refrigerate dough 30 minutes to retain more shape for baking.
Bake in a preheated 350F oven for 12-15 minutes, or until the edges just begin to turn darker. Rotate half way.
Remove from the oven, cool before transfering.
Vanilla Cookie Dough
Yield: 24 medium stained glass cookies. 20 small cut out cookies. Amount varies depending on cookie cutter size.
227g (1 cup) unsalted butter, room temperature
120g (1 cup) icing sugar
20g (1-1/3 tbsp.) vanilla
1 large egg
40g (1/3 cup) cornstarch
360g (2-3/4 cup) all purpose flour
Stained glass cookies
Partially bake without candy in a preheated 325F oven for 10 minutes. Remove from oven.
Fill the cut out holes with crushed candy as neatly as possible.
Bake 325F 9-13 minutes, or until the edges just begin to brown and candy is fully melted.
Smaller spots (0.5cm) of crushed candy may need extra rounds adding candy and baking. Watch the cookies closely, the candy will easily burn.
Remove from oven, then cool completely before transferring.
Matcha Cookies
Yield: around 15 (~6cm diameter) sandwich cookies + 15 smaller cut out cookies
1/2 vanilla cookie dough
8g (1-1/3 tbsp.) matcha
Bake 350F oven 8-12 minutes for the hollow cookies and smaller cut outs (including the small vanilla cookies), and 12-18 minutes for the whole circles. Bake until the edges just begin to darken.
Cooking time may vary if using a different size.
Matcha Ganache
(For 15 6” diameter sandwich cookies)
130g (4.6 oz) white chocolate
4g (2 tsp.) matcha
70g (1/4 cup + 2 tsp.) whipping cream
Garnish/Add Ons
hard candy, crushed
tempered chocolate or melted candy melts
freeze dried raspberries
toasted hazelnuts, chopped

[@annemariefarina5336]

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[@rianahayes84]

What an absolutely beautiful cookie box.😍 It is just very expensive to buy those ingredients where I live.