Crisp Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 180 g suar
- 1 egg (s)
- 100 g hazelnuts, round
- 200 g flour
- 1 teaspoon Baking powder
- 150 g oat flakes, crunchy
- 50 g hazelnuts, whole
- 2 tablespoon powdered sugar
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Mix the fat, sugar and vanilla sugar with the mixer until creamy. Stir in the egg. Mix nuts, flour and baking powder, add to the fat-egg mixture with oatmeal and knead evenly. Chill the dough for about 30 minutes.
- Halve the hazelnuts with a sharp knife. With lightly floured hands, shape approx. 60 small balls out of the dough and place on three baking sheets lined with baking paper. Place one half of the nut on a cookie and press lightly. Bake the biscuits in a preheated oven at 200 ° C (convection: 175 ° C) for about 12-15 minutes until golden brown.
- Take out, place on a wire rack and let cool down well. Then dust the cookies with powdered sugar.
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