Shortbread Cookies

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5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 683 kcal


  • 250 g Margarine
  • Or butter
  • 375 g Flour
  • 150 g Sugar
  • 100 g Ground hazelnut kernels
  • 2 Pc. Eggs
  • 1 packet Vanilla sugar
  • 0,75 packet Baking powder
  • 1 Salt


  • First mix the margarine (room temperature), eggs, sugar and vanilla sugar with the dough hook of the food processor. Add a pinch of salt.
  • Mix the baking powder with the flour well and then add the hazelnut kernels alternately to the butter egg mixture. Let knead for about 5 minutes.
  • Finally, place the dough on a floured surface and knead vigorously with floured hands. Then put the dough in the refrigerator for 1 hour.
  • In the meantime, assemble the meat grinder with the star nozzle and cover the baking sheet with baking paper. Heat the oven to 210 degrees top and bottom heat. TIP: Of course, other attachments also work, but I think the star shape bakes out best. Cookies that are too flat burn too quickly.
  • After the cooling time, let the dough through the meat grinder and place e.g. "S" -shaped biscuits on the tray. TIP: Always choose the same shape of the cookies for each tray, as the baking time depends heavily on the shape of the cookie. Bake the cookies for between 10-12 minutes, depending on the shape and oven. Then let cool down on a wire rack.


Serving: 100gCalories: 683kcalCarbohydrates: 5.2gProtein: 0.3gFat: 74.8g
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Written by John Myers

Professional Chef with 25 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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