Vanilla crescents without almonds

Ingredients for 1 servings:

• 200 g butter or margarine
• 200 g flour
• 1 pinch of salt
• 100 g oat flakes, fine
• 50 g cornstarch
• 100 g sugar
• 1 packet of vanilla sugar
• 1 shot of water
• 20 g powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with oat flakes

Place the butter in a small bowl and microwave for 5 minutes at approximately 90 watts. Preheat the oven to approximately 180 degrees Celsius (350 degrees Fahrenheit). Meanwhile, grind the oats in a food processor until they have about the consistency of flour. Place the flour, cornstarch, and ground oats in a bowl. Stir in the melted butter with a pinch of salt, the sugar, and vanilla. Mix with a hand mixer fitted with a dough hook until a smooth dough forms. Since the oats absorb liquid, add a little water and mix again with the dough hook. Put some flour in your hands and, using a tablespoon, shape equal portions of the dough into small “sausages,” then into half-moons and place them on the baking sheet. If I’m in a hurry, I simply make balls and press them together with my fingers to form cookies about 2 cm high. Bake at approximately 180 degrees Celsius for 10-15 minutes until golden brown. Immediately remove from the baking sheet and place on a plate. Sprinkle the powdered sugar evenly over the cookies and let cool.