John Myers
Ingredients for 1 servings:
- 125 g margarine, room temperature
- 100 g sugar
- 1 large egg(s), room temperature
- 250 g flour
- 1 tsp, heaped baking powder
- 1 tsp, heaped gingerbread spice or other cake spice
- 1 pinch of salt
- 100 g hazelnuts, ground or almonds
- 1 packet of vanilla sugar
- Hazelnuts or almonds, whole, if required
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes
no hassle, for those in a hurry, no frills
First things first: Since the dough is relatively small, a dough hook on a hand mixer is sufficient. The margarine and egg should be at room temperature. Mix the margarine with the sugar, vanilla sugar, and egg. Add the flour and baking powder a spoonful at a time, stirring continuously. Add the cake spice and salt. Finally, briefly stir in the ground nuts. Let the dough rest in the refrigerator for 1 hour. Scoop out small portions with a teaspoon, form them into balls in your hands, flatten between your palms, and place them on a baking sheet (use baking paper). If you like, add a nut to each cookie. Bake in a hot oven at 180°C (convection oven) for about 10-14 minutes—it’s better to stay with them. When the cookies start to brown, they’re done. This recipe is simple, quick, and yields about 62 plain cookies that will be devoured quickly. They’re just not that rich. Also great as a distraction if you want to save the elaborate cookies.
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