Mint double-decker cookies

Name: Mint double-decker cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 50 g Mint tablets; 250 g Flour; 25 g ground almonds (without skin); 1 egg (size M); 1 package Vanillin sugar; 1 knife tip Baking Powder; 150 g Sugar; 15 g Cocoa powder; 1 pinch Salt; 125 g Butter or margarine; 400 g Icing sugar; 2 Protein (size M); 3-4 Tbsp Mint liqueur; 7-10 Tbsp green sugar; 7-10 Tbsp Flour; baking paper; 1 (1 l, 3 l) Freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

50 g Mint tablets
250 g Flour
25 g ground almonds (without skin)
1 egg (size M)
1 package Vanillin sugar
1 knife tip Baking Powder
150 g Sugar
15 g Cocoa powder
1 pinch Salt
125 g Butter or margarine
400 g Icing sugar
2 Protein (size M)
3-4 Tbsp Mint liqueur
7-10 Tbsp green sugar
7-10 Tbsp Flour
baking paper
1 (1 l, 3 l) Freezer bag

Directions

1
For the dough, finely chop the mint tablets. Place flour, almonds, egg, vanilla sugar, baking powder, sugar, cocoa, salt, fat in flakes and mint bars in a bowl and knead into a smooth dough with the dough hooks of the hand mixer. Then knead again briefly with your hands to a smooth dough. Put the dough in a cool place for about 30 minutes. Then roll out the dough thinly on a floured work surface.
2
Cut out 50 cookies with wavy cutters (wavy edge, rectangle 4.5x2.5 cm, triangle one side 4.5 cm). Place on three baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Remove from the oven, place on a grid and let cool off. Sift icing sugar into a bowl. Add the egg whites and liqueur and mix well with the whisk of the hand mixer. Remove 2 tablespoons and put them to one side covered. Pour the remaining icing sugar and mint mixture into a freezer bag. Cut off one corner with sharp scissors. Spray half of the rectangular and half of the triangular cookies evenly with it.
3
Remove 2 tablespoons and put them to one side covered. Pour the remaining icing sugar and mint mixture into a freezer bag. Cut off one corner with sharp scissors. Spray half of the rectangular and half of the triangular cookies evenly with it. Place the rest of the cookies on top. Put the icing sugar and mint mixture into a small freezer bag, cut off a small corner with sharp scissors and decorate the cookies with it. Sprinkle with green sugar as desired
4
Waiting time approx. 1 hour