Christmas Yoghurt Cookies

Prep time: 40-50 minutes Cook time: 10-15 minutes

Cookie Ingredients:
700gr all-purpose flour
1 teaspoon baking soda
2 pinches of salt
250gr butter, room temperature
170g  FAGE Total 0%,2% or 5%, room temperature
2 large eggs
250g granulated sugar
Vanilla extract ( optional)

Royal Icing:
60g meringue powder
170g  FAGE Total 0%,2% or 5%
500gr powder sugar
Vanilla extract (optional)
Food coloring (red, blue, orange and black)

  1. Preheat oven to 180 degrees. Line two baking sheets with parchment. Set aside.
  2. In a large bowl, mix together flour, baking soda, and salt. Set aside.
  3. In another large bowl, using an electric mixer, cream together butter and yoghurt. Slowly add eggs, sugar, and vanilla and mix well.
  4. Add flour mixture into yoghurt cream mixture in two batches and mix until well combined. Separate dough into 2 equal parts.
  5. Dust surface with flour and roll out dough to about 1,5cm thickness. Chill dough for 30 minutes.
  6. Using a cookie cutter of your choice, cut into shapes and arrange onto baking sheet.
  7. Bake for 10-13 minutes or until the edges are slightly browned.
  8. Transfer cookies to a wire rack and cool completely.
  9. In a medium size bowl, mix together merengue powder, Yoghurt, powdered sugar, and vanilla extract. Divide icing into 5 different bowls and add blue, red, black, and orange food coloring to 4 bowls. Leave the 5th bowl as is for white icing.
  10. Frost each cookie and leave to dry for 3-5 hours.
  11. Keep cookies in the refrigerator and enjoy.