Lohrer Snow White Cookies
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 40 mins |
| Total Time | 2 hrs 3 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g butter
- 150 g powdered suar
- 2 egg (s)
- 500g flour
- 0.5 ½ teaspoon, leveled cinnamon
For the filling:
- 150 ml apple juice
- 150 g preservin suar 2: 1
For the cast:
- 150 g powdered suar
- Apple juice, a few tablespoons
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- You need Snow White and / or Dwarf cookie cutters.
- Make a smooth kneading dough from butter, powdered sugar, eggs, flour and cinnamon. Chill for at least an hour.
- Roll out the dough approx. 2 mm thinly on a floured surface, cut out Snow White figures and dwarfs and place on a prepared baking sheet.
- Bake the cookies in a hot oven at 160 ° C for about 10 minutes - they should be done, but still quite light.
- Mix apple juice and preserving sugar in a saucepan until the sugar is dissolved. Then bring to the boil and let it simmer for 4 minutes. Pour into a glass or bowl and allow to cool. Pass the cooled jelly through a sieve with a spoon.
- Use the jelly to glue two identical cookies on top of each other. Do not use too little jelly for this.
- Let the cookies dry out for a day. Then mix the icing sugar and apple juice into a chewy frosting. Brush the top cookies with it and allow to dry through.
- Then store them in a tin can so they can be kept for a long time.
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