Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
Dough
Frosting
How it's done
Mixture
Place the butter with all the other ingredients up to and including the blueberries in a bowl, mix using the whisk attachment on a mixer.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt, stir into the mixture, mix quickly to form a soft dough – do not knead.
Cookies
Using an ice cream scoop or two tablespoons, shape the dough into approx. 15 balls. Place on two baking trays lined with baking paper, leaving plenty of space between each ball, and flatten them slightly.
To bake
Approx. 15 mins. in an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Frosting
Place the blueberries and icing sugar in a measuring jug, puree. Stir in the cream cheese. Transfer the filling to a disposable piping bag, cut off the tip, pipe on top of the cookies, sprinkle with sesame seeds.
| Tip: | Scatter a few edible flowers on top of the cookies. |
|---|---|
| Shelf life: | Cover and keep the topping in the fridge for approx. 1 day, store the cookies in an airtight container for approx. 1 week. Spread the topping on the cookies just before serving. |
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