Coconut cookies on shortcrust pastry

Ingredients for 1 servings:

• 250 g wheat flour
• 1 tsp, leveled baking powder
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 small egg(s)
• 125 g butter or margarine, soft
• 1 medium egg yolk
• 1 tbsp milk
• 1 m.-sized egg white
• 30 g sugar
• 60 g desiccated coconut
• 1 tsp. clove powder
• 1 pinch of cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Cookie recipe from Grandma’s secret treasure chest

Preheat the oven to 200 degrees Celsius. Combine the flour, baking powder, sugar, salt, vanilla sugar, egg, and butter in a mixing bowl and mix well with a mixer (dough hook). Then knead with your hands until smooth and chill for 1 hour. Roll out the dough on a floured surface to a thickness of 2-3 mm and use a pastry wheel to roll out squares of 4×4 cm. Beat the egg yolk with milk and brush the cookies with it. Beat the egg whites until stiff and slowly add the sugar. Stir in the desiccated coconut and spices. Using 2 teaspoons, place small mounds on the shortcrust pastry. Place the coconut cookies on a baking sheet lined with baking paper. Bake in the oven (middle rack) for approx. 12 minutes. Then remove from the tray and let cool.