Heart Cookies

0
Average: 0 (0 votes)
(0 votes)
Heart Cookies
share Share
print
bookmark_border Copy URL
Health Score:
29 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
132
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein1 g(1 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added10 g(40 %)
Roughage0.3 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium25 mg(1 %)
Calcium3 mg(0 %)
Magnesium2 mg(1 %)
Iron0.1 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids3.7 g
Uric acid4 mg
Cholesterol22 mg
Complete sugar11 g

Ingredients

for
30
For the dough
300 grams Pastry flour
100 grams sugar
salt
1 egg
200 grams butter
Also
sugar (for the work surface)
2 Tbsps Raspberry juice
150 grams powdered sugar
120 grams Raspberry jelly
How healthy are the main ingredients?
sugarsalteggsugar

Preparation steps

1.

For the dough. mix the flour with the sugar and a pinch of salt, and pile up on the work surface. Make a well in the center of the flour, add the beaten egg into it, and distribute the butter in small pieces around. Knead to a smooth dough using your hands, shape the dough into a ball and wrap in plastic wrap. Let the dough rest
for 30 minutes in the refrigerator.

2.

Roll the dough on a work surface sprinkled with sugar into 4 mm thin and cut out heart-shaped cookies from it. Cut out little hearts from the center in half of the cookies.

3.

Place all the cookies on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 8-10 minutes until light golden.

4.

Remove the tray from the oven, allow the cookies to cool and remove along with the baking paper from the tray.

5.

For the glaze, mix the powdered sugar with the raspberry juice to form a thick glaze.

6.

Heat the raspberry jelly slightly and brush the whole cookies with it. Top with the cookie with a heart-cut and let dry. Coat the sandwiched cookies with the glaze and let dry again.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners