Pink Cookies
These Pink Cookies are soft, buttery, and filled with a light walnut meringue center. Finished with a dusting of powdered sugar, they're an elegant homemade treat perfect for holidays, tea parties, and special occasions.
Ingredients
For the Dough
- 360 g all-purpose flour 3 cups
- 120 g unsalted butter softened
- 8 g vanilla sugar 1 packet
- 150 ml cream
- 3 egg yolks
For the Filling
- 3 egg whites
- 150 g powdered sugar
- 1 cup walnuts finely chopped
For Serving
- Powdered sugar for dusting
Instructions
- Preheat the oven to 160–170°C (320–340°F). Line a baking tray with parchment paper.
- In a large bowl, mix the softened butter and vanilla sugar.
- Add the egg yolks and cream, mixing until smooth.
- Gradually add the flour and knead until a soft dough forms.
- In a separate bowl, beat the egg whites until foamy.
- Gradually add the powdered sugar and continue beating until stiff peaks form.
- Fold the chopped walnuts into the meringue mixture.
- Shape small portions of dough and fill them with a little walnut meringue mixture.
- Arrange the cookies on the prepared baking tray.
- Bake for about 15 minutes or until the tops are lightly golden.
- Allow the cookies to cool completely.
- Dust generously with powdered sugar before serving.
Notes
- Make sure the egg whites are free from any yolk for a stable meringue.
- Baking times may vary depending on your oven.
- Store in an airtight container for up to 4 days.
Nutrition Information (Approximate Per Cookie)
(Based on 20 cookies per batch)- Calories: 135 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 25 mg
- Sodium: 15 mg
- Fiber: 0.5 g
- Sugar: 6 g
- Potassium: 35 mg
- Calcium: 12 mg
- Iron: 0.5 mg
Servings Per Recipe: 20