Summary

Ingredients

• 115 g butter, soft
• 140 g suar
• 10 g vanilla suar
• 1 egg (s), whisked
• 60 ml milk
• 325 grams flour
• 2 pinches nutmeg
• 1 teaspoon cinnamon, ground
• 1 teaspoon baking powder, lightly heaped
• 1 pinch (s) salt
• 60 g raisins

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Instructions

1. Mix the butter, sugar and vanilla sugar until frothy. Stir in the egg and milk. Mix the remaining ingredients together and gradually stir into the moist ingredients. I use a dough hook attachment for this, as the dough mass is quite heavy.
2. Let the dough rest in the refrigerator for 1 hour.
3. Roll out the dough about 0.7 cm thick on a floured surface. If necessary, add a little more flour. Unplug circles with a diameter of approx. 4-5cm.
4. Heat a little butter or oil in a pan and bake the cookies over medium heat (rather less) on both sides for about 3-5 minutes until the dough is cooked through and the cookies are golden brown.
5. The heat must not be too high, otherwise the cookies will burn too quickly. The baking process is practically the same as for American pancakes.
6. Place on a wire rack, dust with powdered sugar and let cool down. For longer storage, the cookies should be kept in a cookie jar.
7. I always get about 30 cookies out. A traditional recipe, not just for Christmas!