Butter cookies

Ingredients for 1 servings:

• 250 g butter, soft
• 200 g powdered sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 250 g flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A small, crunchy-sweet journey through time

The quantities are calculated for 180 small cookies. Beat the soft butter with a mixer until creamy. Gradually stir in the sugar. Briefly beat the eggs with a fork and gradually add them in. Fold in the flour and stir until a smooth, fairly firm dough is formed. Line a baking tray with baking paper and preheat the oven to 175°C (fan oven). Fill the batter into a piping bag fitted with a round, serrated nozzle and place small dots of dough on the baking paper. The cookies will spread slightly during baking, so please leave enough space between them. Bake the butter cookies for about 10 minutes until golden brown. Remove the tray from the oven, let the hot cookies rest for a moment, and then carefully place them on a wire rack to cool using a suitable spatula. While the first tray is in the oven, you can prepare the next layer by placing the dots of dough on a cut-to-size piece of baking paper. The prepared baking paper can be quickly pulled onto the baking sheet. While the first layer cools, the second layer bakes in the oven, and the third layer can be prepared. Continue this process until the dough is used up. The cookies keep nice and fresh in cookie tins. It is advisable to place cut-to-size baking paper between the layers. The baking time given refers to one baking sheet. This recipe comes from a South Korean woman who now lives in Vienna, has written baking and cooking books, and runs her own restaurant, which has been awarded two toques by *Gault Millau*.