Sweet, Yet Healthy Holiday Cookies

Chocolate Dipped Star Cookies

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Chocolate Dipped Star Cookies
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 10 h. 30 min.
Ready in
Calories:
110
calories
Calories

Healthy, because

Even smarter

Nutritional values

The higher the cocoa content in the chocolate, the better for the blood pressure, because the flavonoids contained in the chocolate keep it in balance. Dark chocolate is also good for our brain, because it is able to stimulate the blood circulation in the brain and we can be more concentrated.

The Christmas cookies don't have to be chocolate stars, you can also cut out the chocolate cookies in other ways. How about chocolate hearts, for example, which then also fit in every season.

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories110 kcal(5 %)
Protein1.4 g(1 %)
Fat7.3 g(6 %)
Carbohydrates10 g(7 %)

Ingredients

for
35
for the cookies
50 grams
150 grams
50 grams
1 packet
1 pinch
50 grams
ground almonds
150 grams
softened Butter (or margarine)
For decorating
200 grams
10 grams
50 grams

Preparation steps

1.

For the cookies: Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Combine the flour, sugar, vanilla sugar, salt, ground almonds, spices and butter in a large bowl. Add the melted chocolate and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate overnight. 

2.

Roll the dough out onto a floured surface to about 3 mm (approximately 1/10 inch) thick. Cut into stars using a cookie cutter and place on a baking sheet lined with parchment paper. Refrigerate the cookies for about 1 hour, then bake in an oven preheated to 180°C/160°C convection/gas mark 3-4 (approximately 350°F/325°F) for 8 minutes. Remove from the oven and cool on a wire rack.  

3.

To decorate: Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled cookies into the melted chocolate and place on a baking sheet lined with parchment paper to harden. 

4.

Combine the coconut oil and white chocolate in a double boiler and stir until melted. Remove from heat and allow to cool slightly. Transfer the mixture to a freezer bag with the corner tip snipped off and pipe a star onto each chocolate dipped star.