Fine Christmas Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 325 g wheat flour
- 1 teaspoon, leveled baking powder
- 100 g suar
- 1 packet vanilla sugar
- 1 egg (s)
- 200 g mararine, (Sanella)
For the filling:
- 1 glass apricot jam and / or raspberry jam
For the dough: (spritz dough)
- 300 g butter or sanella
- 100 g powdered suar, sifted
- 1 packet vanilla sugar
- 2 egg (s)
- Pinch salt
- 1 lemon (s), grated (unsprayed)
- 400 g wheat flour
- 1 teaspoon, leveled baking powder
Print Recipe
Pin Recipe Instructions
- Shortcrust pastry preparation:
- Mix the flour and baking powder and sieve on the table top. Make a well in the middle, add sugar, vanilla sugar and egg and mix with some of the flour to a thick paste. Place the Sanella cut into pieces on top, cover with flour and quickly knead all ingredients from the center to a smooth dough and then chill.
- Roll out the dough thinly and cut out cookies with a round shape (diameter 5 cm).
- Syringe dough preparation:
- Stir the fat until frothy and gradually add powdered sugar, vanilla sugar, eggs and spices. Stir in the flour mixed with baking powder, tablespoon at a time. Pour the dough into a piping nozzle and sprinkle on the cookies. Put the jam in the middle.
- Baking time: approx. 15 minutes, fan oven 180 ° C
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