Perfect cookies

Ingredients for 1 servings:

• 900 g flour
• 600 g butter
• 300 g powdered sugar
• 3 egg yolks
• 2 packets of baking powder
• 1 vanilla pod(s)
• 1 lemon(s), zest
• Salt
• e.g. jam
• e.g. powdered sugar, for dusting, OR:
• n. B. icing
• n. B. Nougat
• n. B. Chocolate coating
• n. B. Liqueur, (chocolate liqueur)
• n. B. Hazelnuts, whole
• n. B. Marzipan paste
• n. B. alcohol (preferably liqueur)
• n. B. icing
• n. B. jam

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

3 variations with marzipan, jam or nougat filling

The dough also works great as a simple cookie dough for decorating and garnishing as desired. If you want to try something different, you can simply try it with the different fillings. Mix the butter, powdered sugar, egg yolk, lemon juice, salt, and vanilla seeds until smooth, then knead in the sifted flour and baking powder. Don’t despair! It’s really a lot of dough and it takes a while to knead it thoroughly, but the effort is worth it! It’s best to chill the dough again. Then roll out to a thickness of about 3-4 mm. Cut out different shapes and place on a greased baking sheet lined with baking paper. Then bake at 190°C (about 10 minutes). Version 1: Jam filling with powdered sugar or icing. It’s best to pay attention to the shape of the cookies when cutting them out. The cookies for the bottom should be larger than those for the top. Fill the cookies with jam of your choice (preferably different types) using a piping bag. If you don’t have a piping bag, just try using two spoons. Decorate the tops of the cookies with either powdered sugar or icing, then place them on the filling. Version 2: Cover the nougat filling with dark chocolate coating. Smooth the prepared nut nougat mixture (available from a store) with a little chocolate liqueur (about 2 tablespoons of liqueur per 100 grams of nougat mixture). Pour it into a piping bag and pipe it onto the cookies. For the glaze, heat the chocolate coating in a water bath to 32 degrees Celsius. Check the temperature frequently with your lower lip. Then carefully dip the tops of the cookies into the warm glaze. Let cool briefly, then place a hazelnut on the glaze. Version 3: Marzipan filling with icing. Mix the marzipan mixture with approximately 35% alcohol (preferably a liqueur of your choice) until the mixture is easy to work with. 2-3 tablespoons of liqueur should be enough for about 100 grams. However, you can vary the amount as desired. Use a piping bag to apply the liqueur to the cookies (for the bottom). Heat your choice of jam in a saucepan until the mixture has melted. For the top, briefly dip the cookies into the jam and let it dry. Dip the cookies, along with the slightly dried jam, into the icing. Finally, decorate as desired.