Basic recipe for Spritzgebäck, Butterkuchen and Vanillekipferl

Ingredients for 4 servings:

• 250 g butter
• 200 g sugar
• 2 eggs
• 1 packet of vanilla sugar
• 125 g nuts (almonds or hazelnuts), ground
• 500 g flour
• 1 egg yolk
• Flour for the work surface
• e.g. chocolate sprinkles
• n. B. Sugar granules
• n. B. Streusel (sugar sprinkles)
• n. E. pistachios, chopped etc.
• e.g. cake icing (chocolate glaze)
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

I usually make 2 or 3 times the amount and can then prepare all three varieties

For the dough, cream the butter until light and fluffy, add the sugar, and stir until dissolved. Beat in the eggs, add the nuts, and finally fold in the flour. Chill the dough for 1-2 days to make it easier to work with. For butter cookies, preheat the oven to 200°C (top/bottom heat). Roll out the dough on a floured surface until about 2-3 mm thick. Cut out different shapes and place them on a baking sheet lined with baking paper. Whisk the egg yolk in a cup and brush the cookies with it. Sprinkle with chocolate sprinkles, granulated sugar, sugar sprinkles, chopped pistachios, coconut flakes, brittle, etc. Bake in the preheated oven for 10-15 minutes. Then place on a wire rack and let cool. Then place in a biscuit tin or clean cardboard box. For shortbread cookies, preheat the oven to 175°C (top/bottom heat). Run the dough through a meat grinder fitted with a cookie cutter attachment. Use a knife to cut the dough into the desired lengths and shape it into sticks, curls, or S-shaped shapes (be careful, they break easily). Tip: It works better if there are two of you. Bake in the preheated oven for about 8 minutes. Then place on a wire rack lined with baking paper and decorate the ends or half of the cookies with chocolate icing. Allow to cool, then place in a cookie tin or clean cardboard box. For vanilla crescents, preheat the oven to 200°C (top/bottom heat). Form the dough into 1.5 cm thick rolls, cut into sticks about 2-3 cm long, and shape into crescent-shaped crescents by hand. Place on a baking sheet lined with baking paper. Bake in the preheated oven for about 10-15 minutes. Roll the crescents in sugar or powdered sugar while they are still warm. Allow to cool and then place in a cookie tin or clean cardboard box.