Cookie stamp cookies

Ingredients for 1 servings:

• 100 g butter
• 4 tbsp oil (nut oil, e.g. pistachio oil)
• 60 g sugar
• 1 pinch of vanilla, ground, or real vanilla sugar instead of sugar
• 1 large lemon(s), unsprayed, zest
• 1 tsp, crushed cream of tartar baking powder
• 1 pinch of salt
• 1 egg(s)
• 220 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

A cookie recipe that is well suited for motif stamps

Beat the egg until frothy, then add the sugar and oil, gradually adding the softened butter. Using a flat beater in a food processor, this works wonderfully. Add the lemon zest, salt, and vanilla. Mix the flour with the baking powder and add it gradually. Mix/knead everything well. The dough should be smooth; if necessary, add more flour if it’s too sticky, but you don’t want it to become crumbly! And now, very important: Wrap the dough in plastic wrap and refrigerate for 2 hours. Otherwise, the stamping will go terribly wrong. Take the dough out of the refrigerator in portions and roll it out to a thickness of just under 1 cm, just the way you like your cookies. Then cut out with a round cutter and stamp with a cookie stamp of your choice. You can also stamp first and then cut out, but I prefer the other way. Place on a baking sheet lined with baking paper and bake at 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat for a good 10 minutes, or about 15 minutes for thicker cookies. Take them out when they are nice and golden.