Donut cookies

Ingredients for 1 servings:

• 300 g flour
• 2 pinches of baking powder
• 200 g butter, room temperature
• 1 pinch of salt
• 100 g sugar
• 2 packets of vanilla sugar
• powdered sugar, 350 – 450 g
• 2 egg whites
• Lemon juice, 2 – 4 tsp
• Food coloring
• Sprinkles, colorful

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 2 minutes

for 30 pieces

Makes 30 cookies: First, mix together the flour and baking powder, then quickly knead with room-temperature butter, salt, sugar, and vanilla sugar using your hands to form a smooth dough. Shape the dough into a ball, wrap in cling film, and chill for 45 minutes. Preheat oven to 180°C (top and bottom heat). Roll out the dough on a floured surface to a thickness of about 0.5 cm. Use a donut cutter to cut out the donuts. Alternatively, you can use a glass to cut out the doughnuts, or use a small, round cookie cutter or a large cookie cutter to make the hole in the center of the cookies. Bake the cookies on a baking sheet lined with baking paper for 8-12 minutes until golden brown. Then let them cool on a rack. Sift the icing sugar and beat the egg whites with a hand mixer until frothy. Gradually stir in 350 g of icing sugar and add the lemon juice. Continue beating for 8 minutes, until the mixture is stiff enough to form peaks when you remove the hand mixer. Divide the mixture between different bowls and color with food coloring, if desired. Cover tightly with cling film if you aren’t using the mixture immediately, as it will dry out. Fill the icing into small piping bags and first pipe a border around the cookies. Let it dry briefly, then fill with sprinkles or decorate with a different colored icing. Let the icing dry thoroughly before serving.