Pink Cookies

Ingredients

• 300 g flour
• 1 pinch Ground cinnamon
• 1 pinch ground cardamom
• 1 pinch ground cloves
• 1 pinch salt
• 1 tbsp cocoa powder
• 100 g sugar
• 1 egg
• 200 g butter
• flour (for working surface)
• 250 g powdered sugar
• 2 tbsp raspberry juice
• 1 tbsp milk

Instructions

1. 1.

   Mix the flour with the spices, cocoa and sugar; sift onto a work surface, create a well in the center, crack the egg into it and scatter butter pieces around the well. Quickly knead all ingredients by hand into a smooth dough, shape into a ball and wrap in cling film, refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Roll out the chilled dough on a floured surface to about 0.3 cm thickness, cut out star or snowflake shapes. Place them on parchment‑lined baking sheets and bake in the preheated oven for about 10 minutes. Remove, lift with parchment and let cool.

4. 4.

   Whisk 2/3 of the powdered sugar with raspberry juice and brush over the cookies. Whisk the remaining powdered sugar with milk until smooth, pour into a squeeze bottle, cut a tiny corner off and decorate the dried cookies with it.

5. 5.

   Let dry again and serve.