Variations of Butter Sandwich Cookies
(Percentage of daily recommendation)
|Calorie||948 kcal||(45 %)|
|Protein||17.26 g||(18 %)|
|Fat||53.58 g||(46 %)|
|Carbohydrates||111.34 g||(74 %)|
|Sugar added||30.57 g||(122 %)|
|Roughage||2.93 g||(10 %)|
|Vitamin A||296.93 mg||(37,116 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||6.79 mg||(57 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.48 mg||(44 %)|
|Niacin||3.17 mg||(26 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||24.36 μg||(8 %)|
|Pantothenic acid||0.11 mg||(2 %)|
|Biotin||12.8 μg||(28 %)|
|Vitamin B₁₂||0.34 μg||(11 %)|
|Vitamin C||6.8 mg||(7 %)|
|Potassium||380.04 mg||(10 %)|
|Calcium||118.33 mg||(12 %)|
|Magnesium||57.8 mg||(19 %)|
|Iron||4.6 mg||(31 %)|
|Iodine||13.2 μg||(7 %)|
|Zinc||0.72 mg||(9 %)|
|Saturated fatty acids||27.12 g|
For the dough: In a bowl, stir the flour with the powdered sugar, lemon zest and vanilla bean paste. Press a well into the center. Add the egg to the well. Cube the butter and distribute over the flour mixture. Cut the butter into the flour until crumbly using a knife or pastry cutter. Knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Preheat a convection oven to 180°C (approximately 350°F). Line baking sheets with parchment paper.
For assembling and decorating: Roll the dough on a floured surface to 0.5 cm (approximately 1/4 inch) thick. Cut out stars or circles. Cut a small star out of half the cookies. Press the stars with the cut-outs into the chopped almonds. Place on a parchment-lined baking sheet and bake for 10 minutes.
Remove from the oven and remove the parchment paper and cookies from the baking sheet. Coat some of the stars with sugar and some in melted chocolate. Allow to dry.
Sandwich the cookies with the marmalade or jam of choice. Press lightly to adhere and allow to dry.