Summary

Ingredients

• 500g flour
• 2 teaspoons, leveled baking powder
• 2 egg (s)
• 200 g suar
• 1 packet vanilla sugar
• 250 g mararine
• 1 lemon (s), grated zest
• 75 g walnuts, rated
• 75 g hazelnuts, rated
• 2 teaspoons, leveled gingerbread spice
• 150 g powdered suar
• 1 tablespoon lemon juice
• Chocolate sprinkles, or colorful sugar sprinkles
• Flour, for the work surface

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Instructions

1. Mix flour with baking powder, place on a baking board. To press a hollow in the middle. Add the eggs, sugar, vanilla sugar and grated lemon zest. Spread the margarine in flakes on the edge. Put the grated nuts and gingerbread spices in the hollow. Quickly knead a shortcrust pastry from the outside in and place in the refrigerator for 30 minutes or chill.
2. Roll out the dough on a floured work surface 3 to 4 mm thick, cut out any shapes, place on a baking sheet in the oven preheated to 200 ° C and bake for about 15 minutes. To let it cool down.
3. For the glaze, mix powdered sugar with lemon juice until smooth and coat the center of the cookies with it. Top with colored sugar or chocolate sprinkles.