Lucky little beggars

Name: Lucky little beggars
Cook time: 1 h
Total time: 1 h
Yield: 60
Ingredients: 200 g Butter; 200 g Flour; 1 package Vanillin sugar; 150 g Sugar; 100 g crushed almonds; 1 egg (size M); 200 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp red baking and food colouring; 7-10 Tbsp Cling film; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 60

200 g Butter
200 g Flour
1 package Vanillin sugar
150 g Sugar
100 g crushed almonds
1 egg (size M)
200 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp red baking and food colouring
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Mix butter, flour, vanilla sugar, sugar, almonds and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out dough on a floured work surface approx. 3 mm thin and cut out mushrooms (approx. 4 x 6 cm). Knead dough sections again, roll out and cut out. Spread the cookies on 2-3 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for approx. 8 minutes.
2
Let the cookies cool down. Sift icing sugar into a bowl. Mix icing sugar and juice to a thick glaze. Halve the icing and color one half red. Brush the mushrooms with the icing and let them dry for about 30 minutes
3
1 1/4 hours waiting time