Pink and princesses are very popular with my daughter, which is why we made pink cookies for once this year. Admittedly, the cookies are very sweet, but they are a hit with little confectioners. Here is the recipe:
Pink princess cookies
Ingredients
- 220 g flour
- 1 pinch of salt
- 1/2 tsp baking powder
- 100 g ground almonds
- 100 g powdered sugar
- 1 packet vanilla sugar
- grated lemon zest of half an organic lemon
- 175 g cold butter
- 1 egg
- 150 g raspberry jam
- 250 g powdered sugar
- 2 tbsp lukewarm milk
- 2 tbsp raspberry syrup
- red food coloring
- Sugar pearls
- 100 g powdered sugar
- 4 tbsp lemon juice
Instructions
In a bowl, mix the flour well with salt, baking powder, almonds, powdered sugar, vanilla sugar, and lemon zest. Add the butter in small flakes and the egg, and knead into a smooth dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 175°C (347°F) top and bottom heat and line the baking sheets with parchment paper. Dust the work surface and the rolling pin with flour. Now cut the dough into approx. 3 mm thick, round cookies and place them on the baking sheet. Bake in the oven for 10 to 12 minutes. Remove the cookies from the baking sheet with the parchment paper and let them cool down.
Now comes the decorating, the best part for my daughter. We made a pink icing out of 250 g powdered sugar, 2 tbsp milk, 2 tbsp raspberry syrup, and red food coloring. If the icing has become too dry, as it did for us, simply add another 1 tbsp of milk and 1 tbsp of raspberry syrup. Then coat the cookies with it. Now we sprinkled white sugar pearls over the cookies. The second icing is made from the lemon juice and the 100 g of powdered sugar. We also added red food coloring again so that everything is a nice pink. Put the second icing either into a freezer bag and poke a hole in it, or, if you have one, into a piping set. This can now be used to create beautiful patterns, such as waves or dots, on the cookies.
Photo by Sabine, meinhaushalt.at
