Spoon cookies with nuts

Ingredients for 1 servings:

• 150 g clarified butter
• 200 g brown sugar
• 2 bags of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 6 tbsp whipped cream
• 500 g flour
• 1 sachet of baking powder
• 2 tbsp cocoa powder
• 1 tbsp gingerbread spice
• 50 nuts of your choice (e.g. Brazil nuts, macadamia nuts, walnuts …)
• 3 tbsp chocolate rolls
• possibly chocolate coating

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Not just for the Christmas season … quick – easy – delicious, makes about 50 pieces

First, preheat the oven (top/bottom heat: 175°C, fan/convection oven: 150°C, gas mark 2). Melt the lard over low heat. Stir in the sugar, vanilla sugar, and a pinch of salt. Whisk the eggs and cream and stir in. Mix the flour and baking powder, stir briefly into the mixture in portions, and finally knead briefly with your hands. Divide the dough in half. Knead the cocoa powder into one half of the dough and the gingerbread spice into the other half. Line two baking sheets with baking paper. Place 1 teaspoon of light and 1 teaspoon of dark dough on each sheet. Press 1 nut into each. Sprinkle some of the cookies with chocolate curls. Bake in the hot oven for about 20 minutes. Let cool on a wire rack. For chocolate fans: Slowly melt the chocolate coating in a water bath. Fill it into a piping bag and drizzle over the cooled cookies. You can do this—but you don’t have to.