John Myers
Ingredients for 1 servings:
- 500 g flour
- ½ tsp baking powder
- 1 pinch of salt
- 1 sachet flavoring (vanilla baking)
- 375 g butter or margarine
- 200 g sour cream
- 2 bags of cake icing
- 1 pack of food coloring (4 baking and food colors)
- 1 pack of sprinkles (pastry decorations, e.g. from Schwartau)
- 1 bag of sweets (colorful fruit gum snails)
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Note: The dough must be prepared the day before and refrigerated overnight. Makes approximately 30 pieces.
Knead flour, baking powder, salt, vanilla extract, butter or margarine, and sour cream into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator overnight. The next day, roll out the dough on a floured surface to a thickness of 0.5 cm. Cut out rhombuses in various sizes and cut small holes at the pointed ends (this is important for threading the kite string through at the end. You can do this using a straw). Place on a baking sheet lined with baking paper and bake at 180°C (top/bottom heat) or 170°C (convection oven) for 12-15 minutes until light brown. Carefully remove from the baking sheet and let cool thoroughly. Knead the icing and color small portions with baking and food coloring. Cover the cookies with it and immediately decorate with the pastry decorations. Unwind the colorful snails, cut small “kite strings” from them, and thread them through the hole.
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