Shortbread cookies

Ingredients for 1 servings:

• 375 g butter
• 250 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 250 g cornstarch
• 60 g almond(s), chopped or
• 30 g almond flakes and
• 30 g almonds, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

egg-free

Mix 2/3 of the flour with the cornstarch, and the remaining flour with the almonds. Cream the butter until light and fluffy, then gradually add the sugar, vanilla sugar, and salt, mixing thoroughly. It’s best to add the flour mixed with the cornstarch a spoonful at a time, stirring with the dough hook. Knead in the remaining flour with the almonds. Pour the dough into the meat grinder and, using the cookie cutter attachment, pipe various shapes onto a baking sheet lined with parchment paper. Prepare the next cookies on a second sheet of parchment paper. Roll out the remaining dough that doesn’t go through the meat grinder and cut out cookies. Preheat the oven and bake for about 5 minutes at 200°C, then for another 10 minutes at 220°C (top and bottom heat), or for a total of about 10 minutes with a fan oven at 180°C. The cookies should be light golden brown. After baking, let them cool on a rack and then fill into tins. Storage time: about 1 month.