Raspberry cookies

Approx. 10-12 minutes baking, 45 minutes in totaleasy
What you need: cookie cutters

For the dough
(makes about 12)

  • 150 g flour
  • 1 pinch baking powder
  • 50 g sugar
  • 1 tbsp. Decocino vanilla aroma
  • 100 g soft butter
  • 1 pinch of salt
  • Raspberry jam without seeds

Decorations

  • 50 g icing sugar
  • 1 tbsp. water
  • 15 drops Decocino raspberry aroma
  • Decocino pearl sugar sprinkles, white and pink
  • Decocino glitter-snow, silver and pink
  • Decocino white tube icing
  • Decocino pink food colouring paste

Preparation

Baking

  1. To make the dough, mix flour and baking powder; then add the sugar, vanilla aroma, salt and butter. Using the dough hook, form the mixture into smooth dough; starting on a low, then on a high setting. Knead again briefly by hand, form into a ball, wrap in tin toil and keep in a cold place for about 30 minutes.
  2. On a floured work surface, roll the dough out to make it about ½ cm thick and cut out cookies.
  3. Place the cookies you have just cut out on a baking tray lined with baking paper, then bake in an oven preheated to 180°C for about 10-12 minutes. (Use upper or lower heat). Move the baked cookies (still on their baking paper) onto a wire frame and leave to cool.
  4. Heat the raspberry jam and use it to stick pairs of cookies together.
  5. Make some icing from icing sugar, water and raspberry aroma, add pink colourant and glace the cookies with the icing sugar mixture.
  6. Decorate with Decocino glittery snow and sugar sprinkle pearls, then leave to dry.
  7. The cookies will keep for about 3 weeks – that is if they’re not eaten before then! ;-)

Products used

Baking aromas
Baking aromas
To the Product
Glitter Snow
Glitter Snow
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Colouring Pastes
Colouring Pastes
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Writing Icings
Writing Icings
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Sugar Sprinkles
Sugar Sprinkles
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