Jelly cookies
Composition / ingredients
5
servings:
Step-by-step cooking
Step 1:
Step 2:
Beat butter, sugar, eggs and jelly to a fluffy stable mass. Add the remaining ingredients and mix everything together.
Leave in the refrigerator for 20-30 minutes.
Cut out the shapes with molds and spread them on a baking sheet covered with baking paper at some distance from each other.
Bake in the oven at 180 degrees for 8-10 minutes. Cool on the grill.
I wanted a different color and taste, so I made two mixes with two different jellies - lemon and raspberry.
Leave in the refrigerator for 20-30 minutes.
Cut out the shapes with molds and spread them on a baking sheet covered with baking paper at some distance from each other.
Bake in the oven at 180 degrees for 8-10 minutes. Cool on the grill.
I wanted a different color and taste, so I made two mixes with two different jellies - lemon and raspberry.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Jelly - 80 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
