Shortcrust pastry macaroon cookies

Name: Shortcrust pastry macaroon cookies
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g Flour; 200 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Marzipan raw mass; 100 g Icing sugar; 1 glass (225 g) Quince jelly; 1 glass (225 g) redcurrant jelly; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

300 g Flour
200 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
200 g Marzipan raw mass
100 g Icing sugar
1 glass (225 g) Quince jelly
1 glass (225 g) redcurrant jelly
7-10 Tbsp Cling film
baking paper

Directions

1
Quickly knead flour, fat, sugar, vanilla sugar, salt and 1 egg to a smooth dough. Form into a ball, wrap in foil and chill for 30 minutes. Crush the marzipan and mix with the egg and icing sugar using the whisk of the hand mixer.
2
Pour into a piping bag with a small star-shaped spout. Roll out thinly (approx. 3 mm) between 2 layers of foil. Cut out with cookie cutters of approx. 4 cm Ø and place on a baking tray lined with baking paper.
3
Spray a rim with the macaroon mixture onto the cookies and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 10-12 minutes. Carefully place on a cake rack and let cool off well.
4
Warm the jelly separately and apply to the cookies, allow to dry. Results in about 65 pieces.