Nougat Star Cookies
(Percentage of daily recommendation)
|Calorie||741 kcal||(35 %)|
|Protein||10.51 g||(11 %)|
|Fat||32.55 g||(28 %)|
|Carbohydrates||104.64 g||(70 %)|
|Sugar added||42.79 g||(171 %)|
|Roughage||0.75 g||(3 %)|
|Vitamin A||296.92 mg||(37,115 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||2.32 mg||(19 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.24 mg||(22 %)|
|Niacin||1.81 mg||(15 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||10.55 μg||(4 %)|
|Pantothenic acid||0.05 mg||(1 %)|
|Vitamin B₁₂||0.34 μg||(11 %)|
|Vitamin C||4.53 mg||(5 %)|
|Potassium||227.98 mg||(6 %)|
|Calcium||62.6 mg||(6 %)|
|Magnesium||4.75 mg||(2 %)|
|Iron||2.49 mg||(17 %)|
|Iodine||13.2 μg||(7 %)|
|Zinc||0.09 mg||(1 %)|
|Saturated fatty acids||19.36 g|
On a work surface, stir the flour with the powdered sugar, lemon zest and vanilla paste. Press a well into the center. Beat the egg and place in the well. Cube the butter and distribute ove the flour mixture. Cut in the butter until crumbly using a knife or pastry cutter. Knead into a smooth dough until the dough is no longer sticky. Knead the nougat into 1/5 of the dough. Shape both doughs into disks, wrap in plastic wrap and refrigerate fro 1 hour.
Preheat a convection oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll both doughs to 3 mm (approximately 1/4 inch) thick on a floured surface. Cut large star cookies out of the plain dough. Cut small stars out of the nougat dough. Place on the baking sheet. Bake on the middle rack until golden brown, about 10 minutes.
Place the cookies on a rack to cool.
In a bowl, stir the powdered sugar with the lemon juice until smooth. Place a small amount in the center of each large cookie. Press a small star on each to adhere.