Deer Buttons – Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 300 g butter, room temperature
- 200 g suar
- 1 medium egg (s)
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
Also: (for the breading)
- 1 teaspoon cinnamon powder
- 1 tablespoon cocoa powder
- 1 tablespoon bread flour
- 2 tablespoon sugar
For decoration:
- Sliced almonds
Print Recipe
Pin Recipe Instructions
- Combine all ingredients for the dough with the dough hook or by hand and mix well. Then shape the dough into rolls (with a diameter of approx. 1.5 - 2 cm, the rolls do not have to be too long).
- Put the rolls aside and mix the ingredients for the breading. Then roll the dough rolls in it so that the breading sticks to them properly. Put the dough rolls with the cinnamon-sugar breading in the refrigerator overnight (preferably cover with cling film) so that they become firm and easier to cut.
- The next day, cut the rolls into approx. 0.5 cm thick slices and place them on a baking sheet lined with baking paper. Stick a sliver of almonds in each upright (so that it looks like a tealight). Then bake at 180 ° C for about 15 - 20 minutes. They are good when they are lightly tanned.
- The dough is enough for up to 4 trays. Do not place the cookies so close together as they will still open a little.
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