John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 pinch of salt
- ½ tsp baking powder
- 125 g butter
- 200 g sugar
- 1 egg(s)
- 2 tbsp milk
- ½ tsp vanilla paste
- 250 g powdered sugar
- 1 egg white
- 1 tbsp lemon juice
- Food coloring in orange and yellow
- Sugar sprinkles in pink and blue
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes
Mix the flour, salt, and baking powder. In a second bowl, cream the butter and sugar with a hand mixer until light and fluffy. Stir in the milk, egg, and vanilla paste, then gradually stir in the flour mixture. Divide the dough into two portions, wrap in cling film, and let rest in the refrigerator for 1 hour. On a floured surface, roll out the dough to a thickness of about 4 mm and cut out cookies using a baby bottle cutter. Cut out the inner parts of one-third of the cookies, making sure the edges remain intact. Place the cookies, spaced apart, on baking sheets lined with baking paper and bake one after the other in a preheated oven at 175 degrees Celsius for 8-10 minutes. They should not overcook. Then let them cool on a wire rack. For the icing, beat the egg whites with a hand mixer or whisk. Stir in the icing sugar and lemon juice. Divide the dough between two bowls. Color one half with the yellow food coloring and the other half with the orange food coloring. Fill into two piping bags and slit a small opening at the front. Line one of the whole cookies with orange icing and place one of the cookies with the middle open on top. Fill with sprinkles and also line it with orange icing. Place another of the whole cookies on top and decorate. For example, line the nipple with yellow icing and fill it in. Pipe a border around the rim of the bottle with orange icing, let it dry briefly and then fill in with yellow or just pipe the markings with yellow. Place the other cookies together in the same way and decorate as desired. Let the icing harden.
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