Flowers – Cookies with Hazelnut Filling

Summary

Ingredients

For the dough:

• 250 g butter
• 350 g wheat flour, type 480 (in D: 405), smooth
• 200 g double cream cheese

For the filling:

• 60 g butter, liquid
• 320 g hazelnuts, round
• 250 g suar, brown
• 1 packet vanilla sugar
• 2 large egg (s)

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Instructions

1. The amount is enough for approx. 70 biscuits.
2. Cut the cold butter into pieces and quickly knead into a dough in a large bowl with flour and double cream cheese, if the dough is still sticky, add some additional flour - leave to rest in the refrigerator for 1/2 hour in foil.
3. In the meantime, stir all the ingredients for the filling well with the wooden spoon.
4. Halve the dough and roll it out on floured baking paper to a thickness of approx. 2-3 mm each and cut out biscuits with a flower-shaped cutter with a diameter of approx. 6 cm and put in a muffin tin for small muffins (approx. 30 mm below, approx. 47 mm above in diameter ) and / or small muffin molds, bottom 35 mm, (greaseproof paper) slide and gently press down in the middle.
5. Pile the filling in the middle with a small spoon. The dough still rises a little while baking and the fullness is about 1/3 more!
6. Bake in the preheated oven at 170 ° for about 15 minutes (watch something!) - the dough tips and filling should be light brown (the biscuits need a little longer in paper cases). Let cool for a short time - then become a little firmer, carefully turn the tray over and let the biscuits fall out or take them out of the paper cases.
7. Do not grease the muffin tray or put a mold in it - the dough is greasy enough and has never stuck to me!
8. You can also make the biscuits in a normal-sized muffin tray, e.g. with a large flower cutter, approx. 95 mm, and serve as small baked goods.