Jelly thumbprint cookies
Cookies simply belong in the Christmas season. Most people are aware that we quickly consume a lot of sugar and calories. The Wiener Kolatschen are no exception, even if they are baked with a reduced sugar content, as here. They are nevertheless delicious. Conscious enjoyment is therefore the motto.
You can also fill the Wiener Kolatschen with any other jelly of your choice. By the way, Kolatschen originally come from the Czech Republic and were a bread that was given to bridal couples. Today it is sweet and is still baked at weddings but also eaten in everyday life. However, here they usually only come on the biscuit plate at Christmas.
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams softened butter
- 75 grams fine sugar
- 2 packets Vanilla sugar
- 4 drops Lemon extract
- 1 pinch salt
- 2 egg yolks
- 225 grams Pastry flour
- 4 Tbsps red Red currant jelly
Preparation steps
Mix butter until creamy with the whisk of hand mixer. Gradually, mix in sugar, vanilla, lemon extract, salt and egg yolk. Sift flour into a bowl and mix into dough with dough hook of hand mixer. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Remove cherry-sized pieces from dough and shape into balls. Place on a baking sheet lined with parchment paper. Press a well in the center of each cookie with the handle of a wooden spoon. Heat red currant jelly in a saucepan over low heat. Stir well and pour into a small plastic bag. Cut off one tiny corner and fill well of cookie. with jelly. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 13-15 minutes. Cool cookies on a baking rack. To serve, arrange on a plate.