Cookie Santa Claus lollipops

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 10
  • 175 g Flour
  • 65 g Sugar
  • 65 ml + 1 tablespoon of milk
  • 1/2 TEASPOON salt of the hartshorn
  • 25 g soft butter
  • 90 g Marzipan raw mass
  • 225 g Icing sugar
  • 1 Protein
  • 2 Tubes of red food colouring
  • 20 brown mini chocolate lentils to decorate
  • 2 TABLESPOONS Gun sugar for decorating
  • 7-10 Tbsp Flour
  • baking paper
  • 2 Disposable piping bag

Directions

  1. 1

    Mix flour and sugar in a mixing bowl. Mix 65 ml milk and ammonium bicarbonate and add it to the flour mixture with butter in flakes. First knead with the dough hook of the hand mixer, rub 50 g marzipan into it and then briefly work it into a smooth dough with your hands

  2. 2

    Roll out the dough on some flour to a thickness of approx. 4 mm and cut out 10 ovals (approx. 10 x 5 cm Ø), kneading the remaining dough again and again. Place on 2 baking trays lined with baking paper and brush with 1 tbsp. milk. Press wooden handles into the ovals, starting from the middle of the long side in one direction. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 17 minutes. Let them cool down

  3. 3

    Form 40 g marzipan into 10 balls. Mix icing sugar and egg white to a thick icing and colour half of it with red colour. Mix the white icing with 1 tablespoon of water. Fill the red and white icing into 2 piping bags. Decorate cookies with it. Glue chocolate lentils as eyes. Press marzipan balls as nose on them, sprinkle the beard with sugar and let it dry overnight

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
250 kcal
CARBS
48 g
FATS
5 g
PROTEINS
3 g

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