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Shortbread cookies

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Ingredients for 1 servings:

  • 375 g butter or margarine
  • 250 g sugar
  • 2 tbsp vanilla sugar
  • 1 pinch of salt
  • 375 g flour
  • 125 g cornstarch
  • 125 g hazelnuts, ground, roasted
  • 100 g sugar, fine
  • 2 tsp cinnamon powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

A classic pastry for the holidays – my favorite version

Cream butter or margarine until fluffy. Gradually stir in sugar, vanilla sugar, and salt. Sift together the flour and cornstarch, then stir in 2/3 of the flour. Knead the dough with the remaining flour and the ground hazelnuts. Pass the dough through a meat grinder fitted with a biscuit attachment and place it in circles or S-shaped shapes on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C – 200°C (top/bottom heat) for about 10 minutes (depending on the oven). Roll the half-cooled biscuits in the sugar mixed with cinnamon powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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