© Isabell Triemer
First in the video: Why do vanilla crescents have the half-moon shape?
Is it too cold for ice cream in winter? Such nonsense, especially when the sweet summer dessert comes in cookie form...
Christmas time is cookie time - and this year we're bringing the classics likeandalso a breath of fresh air into Christmas baking.
These spaghetti ice cream cookies combine the charm of a classic shortcrust pastry cookie with a deceptively real look made from “strawberry sauce”, “cream” and grated “white chocolate”. It's not just children who will be amazed!
Whether as a gift from the kitchen or as a highlight on the cookie plate - you definitely have to try these sweet eye-catchers.
Spaghetti Ice Cream Cookies Recipe
Ingredients for approx. 60 pieces:
- 150 g soft butter
- 100g powdered sugar
- Salt
- 1 No (M)
- 250 g Flour
- 1 packet of vanilla pudding powder
- 100 g Marzipanrohmasse
- 150 g strawberry jam
- 25g white chocolate
Preparation:
1. Mix butter, powdered sugar, 1 pinch of salt and egg until creamy. Mix the flour and pudding powder and knead in. Wrap the dough in foil and chill for about 30 minutes.
2. Roll out the dough on a floured work surface to a thickness of approx. 3 mm and cut out approx. 60 thalers (approx. 4 cm ø). Spread on three baking sheets lined with baking paper. Roughly grate the marzipan. Briefly knead the rest of the dough with the marzipan. In portions, pass through a clean, dry garlic press (buy here on Amazon*) press on the thalers. Bake the thalers in trays in a hot oven (electric stove: 180 °C, fan oven: 160 °C, gas: level 2) for 10-12 minutes. Allow to cool.
3. Stir the jam until smooth and spread it in blobs on the thalers. Finely grate the chocolate and sprinkle on top. Store in a cool and dry place.
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
