Cookies for individualists: hearts, business card, song sheet, art picture, letters

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. If the dough is still too crumbly, add a few drops of water. Wrap the dough in foil and chill for about 30 minutes. Roll out to a thickness of about 3 mm on a floured work surface. Cut out various shapes (e.g. letters, squares [art picture], hearts and rectangles [song sheet and business cards]).

2. 2

   Place the biscuits on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes. Let them cool down. Sift icing sugar into a bowl. Whisk egg white and lemon juice. Add to the icing sugar and mix with the whisk of the hand mixer to a smooth glaze. Remove approx. 1/4 of the icing sugar mixture, cover well. Mix the rest of the icing with some water bit by bit until the icing is soft to liquid and runs well. Divide the softer and firmer icing into several small bowls. Colour each part except for 1 solid and 1 soft icing, which should remain white, differently with food colouring. Stir in cocoa for the brown icing. Stir again with water until soft.

3. 3

   Mix the rest of the icing with some water bit by bit until the icing is soft to liquid and runs well. Divide the softer and firmer icing into several small bowls. Colour each part except for 1 solid and 1 soft icing, which should remain white, differently with food colouring. Stir in cocoa for the brown icing. Stir again with water until soft. Pour into small disposable or paper piping bags. Always wrap paper piping bags well in foil so that the icing does not dry out. Spray the contours onto the biscuits with the solid cast and allow to dry slightly. Use the softer cast to fill in the contours. Either spray lines or dots immediately with the softer cast and if necessary draw through with a wooden stick. Or allow the cast to dry and then spray or write on it with dots, lines or waves. Possibly decorate with sugar beads

4. 4

   Always wrap paper piping bags well in foil so that the icing does not dry out. Spray the contours onto the biscuits with the solid cast and allow to dry slightly. Use the softer cast to fill in the contours. Either spray lines or dots immediately with the softer cast and if necessary draw through with a wooden stick. Or allow the cast to dry and then spray or write on it with dots, lines or waves. Possibly decorate with sugar beads

Nutrition Facts

KCAL
170 kcal

CARBS
34 g

FATS
4 g

PROTEINS
2 g