24 Serves
63 Mins
1 g
13 g
9 g
Preheat your oven to 175°C.
Ingredients, vitamins, and health benefits
Butter
Powdered Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
19 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
11 mg / 4,700 mgSodium
0 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large mixing bowl, beat the butter, powdered sugar, and vanilla together using an electric mixer until the mixture is light and fluffy.
Gently fold in the sifted all purpose flour and cornstarch until a smooth dough forms.
Transfer the dough into a piping bag fitted with a fluted tip and pipe 1-inch rounds onto a baking sheet lined with parchment paper, ensuring there is enough space for the cookies to spread.
Bake the cookies for 12 to 14 minutes until they are lightly golden, then remove from the oven and allow them to cool completely on the baking sheet.
In a saucepan, combine the filling ingredients and cook over very low heat, stirring constantly for 25 to 30 minutes until the mixture thickens and turns a pale golden color, then set aside to cool.
Vanilla
All Purpose Flour
Cornstarch
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
19 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
11 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
3
g18
g9
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g