John Myers
Ingredients for 1 servings:
- 250 g butter
- 350 g wheat flour, type 480 (in Germany: 405), smooth
- 200 g double cream cheese
- 60 g butter, liquid
- 320 g hazelnuts, ground
- 250 g sugar, brown
- 1 packet of vanilla sugar
- 2 large eggs
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cookies in the shape of a flower, for about 70 pieces, not only for Christmas time
This quantity is enough for around 70 cookies. Cut the cold butter into pieces and quickly knead it into a dough in a large bowl with the flour and double cream cheese. If the dough is still sticky, add a little more flour. Leave to rest in the fridge, wrapped in foil, for 1/2 hour. In the meantime, mix all the filling ingredients well with a wooden spoon. Divide the dough in half and roll each out on floured baking paper to a thickness of around 2-3 mm. Use a flower-shaped cutter with a diameter of around 6 cm to cut out cookies. Place them into a muffin tin for small muffins (bottom diameter approx. 30 mm, top diameter approx. 47 mm) and/or small muffin cups, bottom 35 mm, (greaseproof paper) and press down lightly in the middle. Use a small spoon to drop the filling in heaps into the middle. The dough will rise a little during baking and the filling will also increase in size by around 1/3! Bake in a preheated oven at 170°C (convection oven) for about 15 minutes (keep an eye on them!). The dough tips and filling should be lightly browned (cookies in paper baking cups take a little longer). Let them cool briefly; they will firm up a bit. Carefully turn the tray upside down and let the cookies fall out or remove them from the paper baking cups. Do not grease the muffin tin or put a baking cup in it—the batter is greasy enough and has never stuck to me! You can also make the cookies in a regular-sized muffin tin, e.g., using a large flower cutter (approx. 95 mm), and serve them as small pastries.
Facebook Comments