Raspberry Heart Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 kcal | (30 %) | ||
| Protein | 7.41 g | (8 %) | ||
| Fat | 31.61 g | (27 %) | ||
| Carbohydrates | 85.49 g | (57 %) | ||
| Sugar added | 19.57 g | (78 %) | ||
| Roughage | 0.21 g | (1 %) |
| Vitamin A | 264.13 mg | (33,016 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.89 mg | (7 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.51 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1.16 μg | (0 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 0.01 mg | (0 %) | ||
| Potassium | 170.41 mg | (4 %) | ||
| Calcium | 89.54 mg | (9 %) | ||
| Magnesium | 1.18 mg | (0 %) | ||
| Iron | 2.04 mg | (14 %) | ||
| Zinc | 0.04 mg | (1 %) | ||
| Saturated fatty acids | 19.13 g | |||
| Cholesterol | 81.44 mg |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 1 generous pinch Baking powder
- 1 tsp cinnamon
- 100 grams brown sugar
- 250 grams cold butter
- 30 grams powdered sugar
- 250 grams Raspberry jam
Preparation steps
Mix the flour, baking powder, cinnamon and brown sugar on a work surface. Chop the butter into small pieces and spread around the flour. Quickly knead the ingredients into a smooth dough, form it into a ball, wrap in plastic and chill for about 30 minutes. Preheat the oven to 180°C (approximately 350°F).
Line a baking sheet with parchment paper. Roll out the dough on a floured surface until about 4 mm (approximately 1/4 inch) thick. Use cookie cutters to cut out hearts. In half of the cookies, cut out a smaller heart in the center. Place the cookies on the baking sheet and bake for 8-10 minutes.
Remove from the oven and let cool on a wire rack. Sprinkle the cookies with the hole in the center with powdered sugar. Heat the raspberry jam in a small saucepan until it is liquid. Spread the jam on the whole heart cookies. Sandwich the other cookies on top. Let cool and serve.
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