Butter cookies

Name: Butter cookies
Cook time: 2 h
Total time: 2 h
Yield: 75
Ingredients: 150 g Sugar; 1 package Vanillin sugar; 300 g Butter; 2 Eggs (size M); 300 g Flour; 2 knife tip Baking Powder; 300 g grated hazelnuts; 3 Egg yolk (size M); 2 TABLESPOONS Milk; 200 g Icing sugar; 1 Protein (size M); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp green food coloring; 7-10 Tbsp chocolate lentils, sugar sprinkles and sugar pearls; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 75

150 g Sugar
1 package Vanillin sugar
300 g Butter
2 Eggs (size M)
300 g Flour
2 knife tip Baking Powder
300 g grated hazelnuts
3 Egg yolk (size M)
2 TABLESPOONS Milk
200 g Icing sugar
1 Protein (size M)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp green food coloring
7-10 Tbsp chocolate lentils, sugar sprinkles and sugar pearls
7-10 Tbsp Flour
baking paper

Directions

1
Cream sugar, vanilla sugar and butter with the whisk of the hand mixer. Beat the eggs separately. Add flour, baking powder and hazelnuts and knead to a smooth dough. Put the dough in a cool place for about 2 hours. Roll out the dough on a floured work surface to a thickness of about 1 cm. Cut out with various cutters and place on 3-4 baking trays lined with baking paper. Mix egg yolks with milk.
2
Brush cookies with egg yolk milk. Bake one after the other in a preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Then let them cool down on a cake rack. For the icing, stir icing sugar, egg white and lemon juice until smooth. Halve the icing and colour one half green with food colouring. Decorate cookies with icing, chocolate lentils, crumbles and sugar pearls
3
2 1/4 hours waiting time