Monday, August 13, 2012


200 g butter
280 g all purpose flour
100 g ground almonds
70 g  powdered sugar/icing sugar
1/2 tsp salt
2 eggyolks
1 sachet vanillie sugar

directions:  In a large bowl, cream butter, icing sugar, eggyolks, salt, vanillie sugar using electric mixer until well blended. Stir in flour.  Knead dough, adding additional flour until no longer sticky. Refrigerate dough about 1 hour before making. Roll dough into 4 mm thickness and cut with cookie cutter. Preheat oven to 180°C. Line Cookie pan with baking paper. Transfer to prepared pan. Bake about 20 minutes until light golden brown. Coating any uncovered piece of cookies wit icing sugar (about 7 tablespoons icing sugar+ 2 sachets vanillie sugar)

1 comment:

Little Corner of Mine said...

Looks good, is it melt in the mouth type of cookie?