Fondant sugar cookies

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Fondant sugar cookies

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Ingredients

24 piece(s)

Fondant sugar cookies

250 g Butter, Softened
250 g raw sugar
1/2 level teaspoons salt
1 egg, Large
1 egg yolk, Large
2 level teaspoons vanilla extract
550 g plain flour

Decorating

Fondant
4 level tbsp Strawberry Jam
1 level tbsp water

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6

38min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Place sugar in TM bowl, mill sp10/10sec.
Add butter and salt to bowl, cream sp4/60sec.
Add yolk to bowl, mix sp4/10sec.
Add whole egg and vanilla to bowl, mix sp4/10sec.
Add flour to bowl, mix 15sec/sp6 - use spatula through hole in lid to help sturring if needed.
Knead dough mode/1 min. Use spatula if needed to help combining.
Tip mixture onto thermomat (or floured surface) turning the blades from underneath if dough is stuck, bring together into 2 balls, wrap in thermomat (or gladwrap) and place in the fridge for 30 mins.
Preheat oven to 190 degrees C.
Roll dough to 1/2 CM thickness, sprinkling with additional flour to stop sticking, cut into desired shapes and place on lined baking tray.
Bake in preheated oven, until cookies are golden on the edges (8-12 mins depending on size).
Remove from oven and cool on cooling rack.
Clean and dry bowl.
Add jam and water to bowl.
Warm sp2/60secs.
Puree sp6/10secs or until lumps are gone.
Roll out your chosen fondant onto your thermomat, to a nice thin size, not too thin that it breaks.
Using the same cookie cutter, cut the fondant.
Using a pastry brush, brush jam mixture onto the cookies and place fondant on top and gently smooth down.
Using a cookie stamp, stamp your chosen message onto cookies.
Allow to cool completely and serve, or place in airtight container.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.