Cookies
Description
The baking is simple and quick. Take classic shortcrust dough, add a bit of imagination and bright spring mood—and you'll have delightful spring cookies. Shortbread cookies can be stored for quite a long time in a tightly sealed container. So you can bake them in advance and in larger quantities. With these ingredients, I got 42 little leaves. Enjoy your time in the kitchen! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Sift flour, powdered sugar, and vanilla into a bowl. Add the egg yolk and butter cut into pieces. Knead a soft dough that does not stick to hands. Wrap it in plastic wrap and refrigerate for 15 minutes.
- 3
Step 3
Pinch off pieces of dough, roll them into balls the size of a walnut, approximately 15 g each. Flatten each ball in the palm of your hand to form a leaf shape. Using a knife, make shallow cuts to imitate leaf veins.
- 4
Step 4
Bake in a preheated oven at 180°C for 12-15 minutes. Adjust according to your oven.
- 5
Step 5
Be sure to cool the cookies completely. Store the finished cookies in a tightly closed container.