Sugar Sprinkle Cookies

We will prepare the cookies both traditionally and with the Thermomix.
I found a way to keep my little nephews happy.

They enjoy getting their hands in the dough, and at the same time, each one personalizes them as they like.

This is a way that, besides keeping them occupied, pleasantly distracts them.

You can make the decorations and shapes as you like, even with a cookie cutter, and you can decorate them not only with colorful sprinkles but also with previously frozen chocolate chips or almond granules.

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Cost: Very cheap
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 20
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

172.23 Kcal

calories per serving

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Energy 172.23 (Kcal)
Carbohydrates 25.07 (g) of which sugars 12.58 (g)
Proteins 2.83 (g)
Fat 7.17 (g) of which saturated 4.42 (g)of which unsaturated 2.66 (g)
Fibers 0.38 (g)
Sodium 15.39 (mg)

Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 1/2 cups all-purpose flour
2/3 cup sugar
1 lemon zest
1 egg
2 egg yolks
2/3 cup butter
1 packet vanillin
1 1/2 tsp baking powder
3/4 cup colored sprinkles (or granules as desired)
3 egg whites
3/4 cup vanilla powdered sugar

Tools

What we need to make

1 Work surface or the Thermomix
1 Cookie cutter for cookies
1 Plastic wrap
2 Baking trays
1 Electric whisk
1 Knife
1 Grater
1 Piping bag
1 Parchment paper

Steps

Procedure for traditional shortcrust pastry.

Grate the lemon zest and set it aside.
Then on a work surface, make a well with the flour and create a hole in the middle.
Add the zest,
along with the butter, salt, egg, and yolk, and knead fairly quickly.
Form a dough ball, compact it with your hands, and wrap it in plastic wrap, lightly pressing it down.
Let it rest in the refrigerator for about 1 hour.
Chop the lemon zest and sugar in the cup, pulverize: 10 sec./speed 10. Gather at the bottom with the spatula.
Add the all-purpose flour, butter, salt, egg, and yolk, knead: 40 sec./speed 5.
Form a dough ball, compact it with your hands, and wrap it in plastic wrap, lightly pressing it down.
Let it rest in the refrigerator for about 1 hour.
After the time has passed, flour a work surface or countertop for your convenience, divide the dough into multiple pieces, and roll each one out with a rolling pin to a thickness of 1/16 inch.
Have fun with your little ones cutting the cookies with previously floured cutters, or with cookie cutters. Alternatively, you can also use an upside-down glass.
Place parchment paper on each baking tray, and place the cookies side by side.
Bake in a static oven at 350°F for 10 minutes.
Put the egg whites and powdered sugar in a bowl and whip with the whisk, then transfer the bowl to the refrigerator for at least 1 hour.
Attach the butterfly and put the egg whites in the cup, and whip for 4 min. speed 4.
At this point, add the powdered sugar and continue to whip for another 4 min speed 3.
Pour the icing into a bowl, and transfer it to the refrigerator for at least 1 hour.
As soon as the cookies have cooled, fill a piping bag with a small opening
and decorate your cookies as you prefer.
While the icing is still wet, decorate with sugar sprinkles.
Allow the icing to solidify, it will take 1 hour and then you can finally enjoy your
Sugar Sprinkle Cookies