Frosted Star Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 963 cal. | (46 %) | ||
| Protein | 11.74 g | (12 %) | ||
| Fat | 42.69 g | (37 %) | ||
| Carbohydrates | 138.16 g | (92 %) | ||
| Sugar added | 79.6 g | (318 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 381.53 mg | (47,691 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.26 mg | (19 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.12 mg | (18 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10.3 μg | (3 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 238.5 mg | (6 %) | ||
| Calcium | 62.75 mg | (6 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 2.75 mg | (18 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.05 mg | (1 %) | ||
| Saturated fatty acids | 25.46 g | |||
| Cholesterol | 146 mg |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 100 grams sugar
- salt
- 1 egg
- 200 grams cold butter
- Pastry flour (for the work surface)
- 200 grams powdered sugar
- 2 Tbsps Raspberry syrup
- pink Food coloring
- Non-pareils
Preparation steps
Mix the flour with the sugar and a pinch of salt, and pile up on the work surface. Make a well in the middle, beat in the egg and distribute the butter in small pieces around around the well. Quickly knead into a smooth dough using your hands, form into a ball and chill, wrapped in plastic wrap, for about 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F),
Put the dough on a floured surface, roll out to about 0.5 cm (approximately 2/10 inch) thin, and cut out star shapes. Place these on a baking sheet lined with parchment paper and bake in a preheated oven for about 10 minutes, until golden. Remove, pull the parchment paper from the sheet, and let cool.
For the icing, mix the powdered sugar with as much raspberry syrup as needed until an icing forms. Mix with the food coloring, until it becomes the color desired. Spread the icing on the cookies and decorate with the nonpareils. Let dry and serve or store in an airtight container.
