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Recipe of: © Monsieur Cuisine

Iced cookies

MC connect
10 pieces
Easy
Ready in: 0:45 h
Preparation time: 15 min.
Created on: 23.01.2020
Last changes: 17.09.2019

MAKES 10 MINI OR 6 STANDARD ICED COOKIES

  • 90 g softened butter
  • 100 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • ½ little bottle of vanilla extract (1 ml)
  • 1 pinch of salt
  • 2 eggs (medium)
  • 120 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 250 g plain flour (type 550 or 405)
  • 10 g baking powder

Nutrients

Per piece:

  • calorific value
    925 kj / 221 kcal
  • protein: 4 g
  • carbohydrates: 30 g
  • fat: 9 g
Instruction
Preparation time
15 min.
Ready in
0:45 h
  1. Pre-heat the oven to 180 °C.
  2. Put the butter cut into pieces, the sugar, vanilla sugar, vanilla extract and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug. Put the milk at room temperature into the blender jug and, with the measuring beaker in place, stir for 1 minute/speed setting 3. Put the flour and baking powder into the blender jug and, with the measuring beaker in place, stir into a smooth mixture for 2 minutes/speed setting 3.
  3. Line a baking sheet with greaseproof paper. Using 2 tablespoons, measure out 5 small mounds of mixture for the mini version or 3 mounds for the standard size on the greaseproof paper. Ensure that there is sufficient space between them, as the mixture will spread during baking. Using a damp knife-blade, shape the mounds into neat circles and bake for 15 minutes. Carry out a skewer test using a wooden cocktail stick to check that they are cooked through, and bake for a little longer if necessary. Continue in the same way with the rest of the mixture until it is used up. Once baked, allow to cool on a cake rack. Clean the blender jug.

VARIATION: Lemon iced cookies

Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar mixture down the inside of the blender jug. Add 3 tablespoons of lemon juice and, with the measuring beaker in place, mix for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing and allow to set.

VARIATION: Strawberry iced cookies

Wash, pat dry, hull and halve 100 g fresh strawberries. Put them to one side. Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar mixture down the inside of the blender jug. Add 3 tablespoons of (ready-made) strawberry sauce and 1 tablespoon of water at room temperature to the blender jug and, with the measuring beaker in place, mix for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing and decorate with the strawberries.

VARIATION: Monster cookies

Put 200 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8.Use the spatula to scrape down the inside of the blender jug, and repeat the process if necessary, then decant the icing sugar.

Put 100 g coconut flakes and 3 drops of blue food colouring into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Repeat the process as required with the reverse button/2 minutes/speed setting 3. Then decant into a shallow bowl.

Put the icing sugar into the blender jug. Put 2½ tablespoons of water at room temperature and 3 drops of blue food colouring in the blender jug and, with the measuring beaker in place, stir everything for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing.

Dip the still-sticky cookies into the blue coconut flakes. Decorate each cookie with 2 mini-cookies (e.g. mini chocolate chip cookies) to look like eyes.

VARIATION: Owl cookies

Put 150 g plain couverture broken into pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug. Add 110 ml of cream (30% fat) at room temperature and, with the measuring beaker in place, heat up for 4 minutes/speed setting 1/50 °C. Brush the cookies with the chocolate glaze. Separate one Mini Oreo biscuit per cookie and place on the glaze with the cream side facing upwards to make eyes. Then take 2 Smarties per cookie to create the pupils and place in the middle of the Oreos and press down lightly.

VARIATION: Fried egg cookies

Drain 6 tinned apricot halves. Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar down the inside of the blender jug.

Add 1 tablespoon of lemon juice and 2 tablespoons of water at room temperature and, with the measuring beaker in place, stir for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing, place the apricots cut side down on top of the icing and press down lightly. This version works best with standard-size cookies.

TIPS

It is crucial to use the correct quantity of liquid for all the glazes using icing sugar. The glazes for these cookies should not be too thick, so a little more liquid can be stirred in to obtain a glaze that can be spread easily.

It is possible to make many more versions of the decorations suggested from those described. Simply mix and match them as you wish, or make up other versions, e.g. chocolate glaze with hazelnut praline, strawberry icing with hundreds and thousands, or lemon icing with Smarties.

Finished!

Bon appétit with Monsieur Cuisine

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