John Myers
Ingredients for 1 servings:
- 250 g margarine or butter, soft
- 100 ml sunflower oil
- 110 g powdered sugar
- 50 g cornstarch
- 1 packet of vanilla sugar
- ½ pack of baking powder
- 480 g flour
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Simply
First, beat the soft margarine (or butter if you prefer) with the oil until creamy. Mix the powdered sugar, cornstarch, baking powder, and vanilla sugar into the creamed mixture. Gradually add the sifted flour, stirring constantly, until a smooth dough forms. If it’s too sticky, add a little more flour. The dough shouldn’t be too firm, but still easy to shape. Cover and refrigerate for about 15 minutes. Divide the cookie dough into walnut-sized portions and shape them; they should be about 1-1.5 cm thick. Place the cookies on a baking sheet lined with baking paper in the preheated oven on the middle rack at 170°C (350°F) with top and bottom heat for about 10-15 minutes. Keep an eye on the cookies; they should remain light in color. Once the cookies are done, you can dust them with powdered sugar, if desired. Since the cookies are still soft after baking, you should wait until they’ve cooled before removing them from the baking sheet. If you like, you can refine the dough with lemon zest, chocolate chips, nuts, cinnamon, etc.
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