Colorful cookie plate

  • 300 g flour
  • 200 g Butter
  • 100 g Sugar
  • 2 packet Vanillin sugar
  • 1 Egg (size M)
  • 10 g Cocoa powder
  • 75 g white couverture
  • 75 g dark chocolate couverture
  • 2-3 EL Raspberry Jelly
  • 200 g Icing sugar
  • 2 EL lemon juice
  • 20 g chopped pistachio nuts
  • 1-2 EL Sugar pearls
  • 1-2 EL Sugar hearts
  • 10 g Chocolate stars
  • 5 cherries
  • flour
  • baking paper
90 minutes
light
1.
Knead the flour, butter, sugar, vanilla sugar and egg with the dough hook to a crumbly mass. Divide this and knead one half with the cocoa to form a smooth shortcrust pastry. Knead the other half into a smooth shortcrust pastry. Chill both doughs for about 1 hour. Roll out on a floured work surface and cut out approx. 60 cookies (stars, hearts, moons, circles, bells, fir trees and rocking horses) as desired. Place on baking sheets lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for approx. 10 minutes one after the other. Let cool down. Melt the white and dark couverture separately in a hot water bath. Warm up the jelly. Mix powdered sugar, lemon juice and 1-2 tablespoons of hot water to a smooth glaze. Decorate and fill the cookies with it as you like. Sprinkle with chopped pistachios, sugar pearls, sugar hearts, chocolate stars and cherries and decorate. Makes 50-60 cookies
2.
Per piece (with 60 cookies) approx. 370 kJ / 90 kcal. E 0.93 g / F 4.01 g / KH 11.19 g

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