Love Heart Cookie Puzzle Food
COOKIE PUZZLES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Roll out sugar-cookie dough to 1/4 inch thick on floured parchment paper; trim into a rectangle. Slide onto a baking sheet and bake at 350 degrees F until golden, about 12 minutes. While the cookie is still warm, cut into quarters with a paring knife, then cut each quarter into puzzle pieces. Cool completely before separating. To decorate, mix 1/2 cup confectioners' sugar with 1 to 2 tablespoons water; brush on the cookies and sprinkle with colored sugar.
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- To make the raspberry powder, place freeze-dried raspberries in the bowl of a food processor and crush dry berries. Pass the powder through a fine-mesh sieve/mini strainer.
- To make the cookie dough, place butter, sugar, and raspberry powder in the bowl of a stand mixer and mix. Add the whole egg, hazelnut, and almond flour and continue to mix. Add the sifted flour and mix just to combine. Take the cookie dough out of the bowl and shape a ball. Using a rolling pin, roll the dough between two parchment paper sheets sprinkled with powdered (icing) sugar. The thickness of the dough has to be about one centimeter. Refrigerate for one hour.
- To make the pink royal icing, whisk the egg white with powdered (icing) sugar and 3 to 4 drops of red food color (the intensity of the color is up to you) with an electric mixer. Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula.
- Preheat oven to 300 F/150 C. Cut out cookie-hearts with a heart cookie cutter and a puzzle heart cookie cutter and place them on a baking sheet covered with the parchment. The dough is quite hard, cutting the cookies is a little tricky. Remove them from the cookie-cutter by pushing them from underneath. Bake for 12 to 15 minutes. Remove cookies from the oven and let them cool.
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