Butter cookies

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the base mix, butter and 1 egg into a mixing bowl and mix with the dough hooks of the hand mixer. Then knead quickly with cool hands to a smooth dough. Divide the dough into thirds and knead it into one third of bitter almond oil. Wrap dough in foil and put in a cool place for about 30 minutes. For the butter-sugar cookies, take out a dough without bitter almond oil and form into two rolls of approx. 2 cm Ø. Separate the rest of the egg, brush the rolls with egg white and turn them into sugar crystals.

2. 2

   Put the rolls in a cool place for about 1 hour. Roll out the other dough without bitter almond oil thinly on a floured work surface and first cut out 9 large hearts (approx. 8 cm Ø) and cut out small hearts (approx. 4 cm Ø) from them. Cut out 9 large hearts from the remaining dough and place them all on a baking tray lined with baking paper. Mix egg yolk and cream and spread the hearts with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Let cool on a cake rack. For the Butter Bethmännchen, bring the almonds to the boil in a little water, pour onto a sieve and rinse under cold water. Peel the skin and cut the almonds in half. Form about 20 small balls from the dough with the bitter almond oil and place them on a baking tray lined with baking paper. Brush the balls with egg yolk and press three almond halves on each ball. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 12 minutes. Let it cool down on a cake rack and dust with icing sugar.

3. 3

   Peel the skin and cut the almonds in half. Form about 20 small balls from the dough with the bitter almond oil and place them on a baking tray lined with baking paper. Brush the balls with egg yolk and press three almond halves on each ball. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 12 minutes. Let it cool down on a cake rack and dust with icing sugar. Cut cooled dough rolls into approx. 0.5 cm thick slices and place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Let the cookies cool down on a cake rack. Heat the jelly and spread a thin layer on the whole hearts. Place the perforated hearts on top and fill with the remaining jelly. Let them set. This pack contains approx. 9 jelly hearts, 30 butter-sugar cookies and 20 butter Bethmännchen

4. 4

   Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Let the cookies cool down on a cake rack. Heat the jelly and spread a thin layer on the whole hearts. Place the perforated hearts on top and fill with the remaining jelly. Let them set. This pack contains approx. 9 jelly hearts, 30 butter-sugar cookies and 20 butter Bethmännchen

5. 5

   Tin: The HH Christmas shop

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
3 g

PROTEINS
1 g