Cinnamon-orange cookies with fondant

Ingredients for 1 servings:

• 250 g butter
• 220 g sugar
• 2 tsp, heaped vanilla sugar
• 1 pinch of salt
• 2 eggs
• 1 tbsp orange juice or lemon juice, fresh
• 500 g flour
• 5 g baking soda
• 5 g cinnamon
• Flour for the work surface
• 800 g fondant
• some food coloring
• 170 g orange marmalade
• 2 egg whites
• 400 g powdered sugar
• some lemon juice, fresh

Instructions

Working time approx. 5 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 5 hours 44 minutes

makes 32 pieces

For the cookies, cream the room-temperature butter with sugar, vanilla sugar, and salt until fluffy. Add the eggs one at a time and mix well, as well as the juice. Mix the flour with the baking soda and cinnamon, sift, and knead in. Do not use baking powder, as the cookies should retain their shape. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. On a well-floured work surface, roll out the dough to a thickness of 5 mm, cut out or cut out cookies, and place them on a baking sheet lined with baking paper. A cookie measuring 10.5 x 5.5 cm makes 32 cookies. Bake in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for about 14 minutes. Then let cool on a wire rack. Knead the white fondant until soft and color it partially with food coloring, or use colorful, ready-made fondant. For the cat cookies in my recipe picture, I used marshmallow fondant and black, brown, and red gel colors. Allow approximately 20-25g of fondant for each cookie of the above size and roll each one out to a thickness of 3mm. Cut the fondant pieces slightly smaller than the cookies. Using a cookie cutter, for example in the shape of a cat or flower, carefully make an imprint in the fondant, taking care not to pierce all the way through. Store the prepared fondant pieces on baking paper. Heat the orange marmalade in a small saucepan and brush a thin layer onto the cookies. Immediately place an imprinted piece of fondant on top. Beat the egg whites until stiff, sift the icing sugar, and gradually mix in. Add a few squeezes of lemon juice and mix in. Color some of the pieces with food coloring and fill each color separately into a piping bag. You can use a small, round nozzle or just snip off the tip of the bag. Run the piping bag along the outer lines of the imprinted motif and apply a thick stripe of the egg white icing. Using a small, relatively stiff brush, quickly draw the icing from the line to the center in one stroke. Make sure the outer edge of the line stays in place. If the design is very large, only work on one section, as the icing dries quickly. Note: There are more photos in the “Cat Cookies” album on my profile page. The time required is difficult to estimate and depends on whether the fondant is made and colored in-house, how many cookies fit on a baking sheet, and how many colors are used for the piping.