Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Halloween Shortbread Cookies
- For the cookies
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 80 grams powdered sugar
- 1 pinch salt
- 2 egg yolks
- 2 tsps Orange peel
- 125 grams butter
- For decorating
- 1 egg white
- 250 grams powdered sugar
- orange Food coloring
- orange sprinkle
- green Decorating icing
For the cookies, Cut the butter into small pieces. Combine the flour, baking powder, powdered sugar, salt, egg yolks, orange zest and butter. Knead everything together quickly into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes. Roll out the dough 2 to 3 mm (approximately 1/8 inch) thick on a lightly floured surface. Cut out cookies a pumpkin-shaped cookie cutter about 6.5 cm (approximately 2 1/2 inches) in diameter.
Place the cookies on a parchment-lined baking sheet. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for 12 to 15 minutes. Let cool completely on a wire rack. Lightly beat the egg whites. Stir in the powdered sugar until smooth, adding a few drops of water if necessary. Stir in the orange food coloring. Evenly spread the cookies with the orange icing. Decorate with sprinkles. Draw a pumpkin outline with the green decorating icing.
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 0.3 g | (1 %) |