Raspberry Heart Cookies

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Raspberry Heart Cookies
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Health Score:
4,1 / 10
Difficulty:
easy
Difficulty
Preparation:
4 h. 50 min.
Preparation

Ingredients

for
100
For the cookies
150 grams butter
150 grams clarified butter
1 lemon (zest)
1 packet Vanilla sugar
2 eggs
200 grams sugar
1 centiliter Cognac
500 grams Pastry flour
Pastry flour (for the table)
150 grams Raspberry jam
To decorate
250 grams powdered sugar
2 Tbsps lemon juice
2 Tbsps red Fruit juice (i.e cherry or currant juice)
How healthy are the main ingredients?
sugarlemonegg

Preparation steps

1.

For the cookies: Beat the butter and the clarified butter until smooth, but not fluffy. Add the lemon zest, vanilla sugar, eggs, sugar, and brandy. Quickly knead in the flour. Divide the dough into quarters and wrap in plastic. Chill for 3-4 hours.

2.

Divide the dough into portions and roll 3mm (approximately 1/8 inch) thick on a lightly floured surface. Cut small hearts out and place on a parchment-lined sheet tray. Bake for about 12 minutes. Bake in a preheated oven at 180°C (approximately 350°F) until golden. Let cool.

3.

Heat the raspberry jam and press through a sieve. Spread half of the hearts with a little jam and top with the other half of the hearts.

4.

To decorate: Mix 150 grams (approximately 1 1/4 cups) of powdered sugar until smooth with the lemon juice. Pour over the cookies and let dry. Take the remaining powdered sugar and mix with the red juice to a fairly solid glaze. Transfer into a small freezer bag and cut a small tip off at one end. Pipe over the dry cookies decoratively.