Angie`s Cookie Cutters
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 200 g suar
- 1 packet vanilla sugar
- 0.25 teaspoon ¼ salt
- 0.5 teaspoon ½ lemon peel, grated, untreated
- 1 pinch cinnamon
- 6 egg yolks or 3 whole eggs
- 1 tablespoon rum
- 250 g butter, cold, diced
For painting:
- 2 egg yolks
To sprinkle:
- Almond (s), nuts or pistachios, all chopped or sliced
- Chocolate sprinkles
- Hail Sugar
Print Recipe
Pin Recipe Instructions
- With cool hands, quickly knead the dough ingredients into a shortcrust pastry and place in the refrigerator for an hour.
- Then roll out 3 - 4 mm thick and cut out as desired. Place the biscuits on a baking tray lined with baking paper, brush with the beaten egg and sprinkle as desired.
- Bake at 180 degrees for 10-15 minutes until light brown.
- The cookies can also be glazed after baking and only then sprinkled.
- A practical recipe that also gives you protein for macaroon biscuits or meringues.
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