Butter cookies à la Gisela

Ingredients for 1 servings:

• 500 g flour (type 405)
• 375 g butter
• 190 g sugar
• 4 egg yolks
• 1 packet of vanilla sugar if needed
• 1 pinch of baking powder if needed
• Flour for rolling out
• 2 egg yolks for brushing
• e.g. almond(s) (almond flakes), sugar pearls etc.

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cookie cutters of my childhood

Knead all ingredients into a dough. To do this, place the butter, cut into large pieces, on a large board, then pour the flour and sugar over it and make a well in the center (it should look like a volcano or bird’s nest). Then place the four egg yolks into the well to prevent it from running. Using a knife, you can then cut the butter even finer and mix it in at the same time. That’s how my mother always did it. If needed, you can add 1 sachet of vanilla sugar and 1 pinch of baking powder. Knead the dough well and chill for about 30 minutes. Roll out the dough thinly in portions (put the rest back in the fridge) on a board and cut out cookies as desired, then place them on a baking sheet. Be careful, these cookies will spread out, so don’t place them too close together! Brush with egg yolk (my grandma’s tip: whisk 1 teaspoon of powdered sugar and 2 teaspoons of milk with the egg yolk for an even more beautiful finish) and sprinkle with flaked almonds, sugar pearls, etc. Bake in a preheated oven at 180°C for about 10-12 minutes, depending on the thickness of the dough.