Raspberry Butter Cookies

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Raspberry Butter Cookies
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
98
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein1.21 g(1 %)
Fat4.21 g(4 %)
Carbohydrates14.01 g(9 %)
Sugar added2.68 g(11 %)
Roughage0.24 g(1 %)
Vitamin A39.57 mg(4,946 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.78 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate18.38 μg(6 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.81 μg(2 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C0.97 mg(1 %)
Potassium17.58 mg(0 %)
Calcium5.19 mg(1 %)
Magnesium2.97 mg(1 %)
Iron0.48 mg(3 %)
Iodine2.05 μg(1 %)
Zinc0.12 mg(2 %)
Saturated fatty acids2.44 g
Cholesterol26.78 mg
Author of this recipe:

Ingredients

for
50
Cookie Dough
3 ½ cups
cup
2 teaspoons
1 cup
4
In addition
flour (for working)
1 cup
1 ½ cups

Preparation steps

1.
Combine all the dough ingredients and quickly knead to a smooth dough. Add a little ice-cold water if the dough is too crumbly. Cover with plastic wrap and chill for hour.
2.
Preheat oven to 375 degrees F. Line cookies sheets with baking parchment paper.
3.
Divide the dough into two portions. On a floured work surface, roll into a log 1 1/2-inches in diameter. Cut into slices 1/2 inch thick, flatten slightly. Place on prepared cookie sheet and bake for 15 to 20 minutes, or until nicely browned. Transfer to wire rack and cool completely.
4.
Push the raspberry jam through a sieve. Place a dollop of jam on top of each cookie. Add two raspberries to each and press lightly, to set. Serve.