COLORFUL COOKIES

Preparation Method :

• Whisk the egg yolks and water until frothy. Add the sugar and the vanilla sugar and keep whisking until creamy.
• In a small bowl, beat the egg whites until stiff, then add the rest of the sugars and fold this into the egg yolk mixture.
• Sift the flour and baking powder and fold into the mixture carefully (do not stir). Gradually add the butter.
• Roll out the dough into a rectangle about ½ in thick and transfer it to a jellyroll pan lined with nonstick baking paper.
• Bake in a preheated 400-425°F/ 200-220°C oven for 15-20 minutes.
• Unmold immediately onto a kitchen towel dredged with sugar. Use cookie cutters to cut out 32 hearts, 36 circles and 22 one-in squares.
• Sift the powdered sugar and knead with the marzipan. Cut out 16 heart shapes, using the same cutter as for the cookies.
• Break the chocolate into pieces and melt in a bain-marie until smooth. Cover one half of the cookie hearts with the melted chocolate.
• Place the other 16 hearts on top, cover again with the melted chocolate and place the 16 marzipan hearts on top of the second layer.
• Press together firmly. Reserve the remaining chocolate and marzipan.
• Sift the powdered sugar, mix with the redcurrant jelly and water until thick and glossy, and brush the mixture over the hearts.
• Stir the nut paste in a bain-marie until smooth. Cover half of the circles with the nut paste and place the others on top.
• Stir the rest of the melted chocolate with the creamed coconut in a bain-marie until smooth.
• Frost the cookies with the mixture. Roll out the leftover marzipan and cut out 11 one-in squares.
• Spread the nougat evenly onto one half of the squares and place the rest of the squares on top.
• Sift the powdered sugar, mix with the lemon juice until thick and glossy and spread this on the squares. Coat the hearts and circles with lemon or chocolate frosting.
• Roll the rest of the marzipan into a cylinder, cover with the remaining chocolate frosting, cool, and slice into rounds. Top the round cookies with the slices.
• Crumble the rest of the cookie dough, place in a mixing bowl and sprinkle with the Curacao.
• Melt the creamed coconut and allow to cool. Sift the powdered sugar and the cocoa powder into a mixing bowl and add the vanilla sugar.
• Stir in the egg and the melted creamed coconut. Add to the cookie crumbs, mix well, and form about 10 little balls.
• Dip the balls in the chocolate sprinkles and leave to set in the refrigerator overnight.