Fairytale rascals: star money and buttons

Ingredients for 1 servings:

• 300 g butter
• 100 g marzipan paste
• 160 g sugar
• 2 pinches of salt
• 2 egg yolks (size M)
• 400 g flour
• 240 g almonds, ground, without skin
• 150 g strawberry jam or raspberry jam
• 150 g hazelnut nougat cream
• 100 g dark chocolate coating
• some flour for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Makes about 80 cookies, composed of 20 star coins and 20 buttons each

You will also need: – cling film, baking paper – piping bag for the button decoration – round cookie cutter, 4 cm Ø – cookie cutter with a star motif, approx. 4 cm Ø or cookie cutter with a “star hole” 1. For the shortcrust pastry, grate the marzipan and knead it with flakes of butter, sugar, salt and egg yolk using the dough hook of a hand mixer. Then add the flour and almonds and quickly knead with your hands until you have a smooth dough. Shape the shortcrust pastry into a ball, wrap it in film and chill for approx. 1 hour. 2. For the button cookies: briefly knead half of the shortcrust pastry and roll it out on a floured surface to a thickness of approx. 4 mm. Cut out 40 circles using a round cutter with a diameter of 4 cm and place them on 2 baking trays lined with baking paper. For the button lids, cut out 2 or 4 buttonholes in 20 circles using a straw. 3. For the star money cookies: Briefly knead the second sheet of shortcrust pastry and roll it out on a floured surface to a thickness of approx. 3 mm. Using a 4 cm diameter round cutter, cut out 40 circles. Cut out every second circle using a star-shaped cutter and place them on two baking sheets lined with baking paper. 4. Bake one after the other in a preheated oven (electric oven: 175 °C/ fan oven: 150 °C/ gas mark 2) on the middle rack for 8-10 minutes until golden brown, then allow to cool. 5. Strain the jam through a sieve, spread it on the underside of the star money cookies, and place the star money lids on top. Spread the hazelnut nougat cream on the underside of the button cookies, place a cookie with holes on each one, and press down lightly. Decorate the buttons with chocolate coating and let them dry overnight. The cookies will keep for about 2 weeks if stored in a tin between layers of baking paper in a cool, dry place. This yields about 80 cookies, consisting of 20 Sterntaler cookies and 20 buttons each.