Matchstick cookies

Ingredients for 1 servings:

• 150 g butter or margarine, soft
• 100 g sugar
• 1 packet of vanilla sugar
• ½ small bottle(s) of butter-vanilla flavoring
• 1 m.-sized egg(s)
• 150 g flour
• 30 g cornstarch (e.g. Gustin)
• 100 g powdered sugar, sifted
• 3 tbsp water
• 1 pack of jelly, red

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

enough for approx. 130 pieces

For the batter, put the fat in a bowl and beat with a hand mixer until smooth. Add the sugar, vanilla sugar, and butter vanilla flavoring, stirring until the mixture forms a thick batter. Add the egg and beat in for about 30 seconds. Mix the flour with the Gustin, sift, and stir in briefly. Divide the batter into 3 equal portions. Fill each portion, one after the other, into piping bags fitted with a 7 mm nozzle and pipe approximately 7 cm long strips onto greased baking sheets lined with baking paper. Bake in a preheated oven at 200°C top/bottom heat (180°C fan/gas mark 4) for about 6 minutes. Remove the pastries from the baking sheets and allow to cool. For the glaze, mix the icing sugar and water in a large bowl until smooth. Place both bags of jelly in a deep plate. First, dip the thicker end of the pastry into the glaze about 1/2 cm deep, scraping off the underside, and then immediately dip it into the jelly powder. Let the “matchstick heads” dry for about 1/2 hour and then store in tightly sealed containers.