Rhubarb cookies

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, room temperature
• 150 g sugar
• 1 egg(s)
• ½ pack of baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 bottle of butter-vanilla flavoring
• 80 g marzipan
• 100 g rhubarb

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

soft and juicy

First, preheat the oven to 180°C (top/bottom heat) and place baking paper on two baking sheets (two sheets because I used two sheets of baking paper and baked one sheet four times). Then mix the first eight ingredients into a dough. Trim and wash the rhubarb, then dice it finely, as well as the marzipan. Carefully mix both ingredients into the dough. Roll the mixture into walnut-sized balls between your hands, place them on the baking sheet, and flatten them with your fingers or use a fork. Make sure the cookies aren’t too close together, as they tend to spread like cookies. Place the cookies in the preheated oven and bake for about 10 minutes. Be careful not to burn them. Gradually bake the dough into cookies in this way. Be careful, as the cookies will be as soft as vanilla crescents when they come out of the oven. Place them directly from the baking sheet on a wire rack to cool and dust with powdered sugar. I made 36 large cookies, which are perfect for Easter.