Spiced Cookies with Cherry Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 280 grams Pastry flour
- 80 grams fine, brown sugar
- ½ tsp Baking powder
- 1 tsp Ground cinnamon
- 1 generous pinch Anise seed (ground)
- 200 grams cold butter
- 1 egg
- Pastry flour (for dusting)
- 250 grams Cherry jelly
- 2 centiliters Cherry brandy
Preparation steps
On work surface, mix flour with sugar, baking powder, cinnamon and anise. In the center, make a well and distribute butter evenly on flour mixture in small pieces. Place egg in the middle and mix all by roughly chopping with a knife. Working quickly, knead with hands into a smooth dough. Remove about 5 tablespoons of batter and place in a piping bag with a small star-shaped opening. Wrap dough in plastic wrap. Refrigerate dough and pastry bag for about 1 hour.
Preheat oven to 180°C (approximately 350°F) convection. On a floured surface, divide dough and roll out in portions to about 3 mm (approximately 3/32 inch) thick. Use a round cookie cutter with a wavy edge to cut circles, each about 5 cm (approximately 2 inches) diameter. Place on a baking sheet lined with parchment paper. Using dough in pastry bag, pipe a circle around the edge of each cookie, making sure ends of circle connect.
Bake about 8-10 minutes.
Heat jelly in a saucepan and stir in cherry liqueur. Allow cookies to cool slightly. Fill circle on top of cookies with cherry mixture. Allow to cool completely and serve.
