Stuffed vanilla crispy

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cream 250 g butter, vanilla sugar and 80 g icing sugar with the whisks of the mixer. Mix 375 g flour and starch. Using the whisks of the mixer, briefly stir into the butter-sugar mixture.

2. 2

   Then quickly knead into a smooth dough with floured hands.

3. 3

   Preheat oven (electric cooker: to 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. With floured hands, shape the dough into approx. 80 almost cherry-sized balls. Place them on the baking trays with some distance between them.

4. 4

   Dip a fork in flour and press the balls a little flatter with it. Bake in a hot oven for about 12 minutes one after the other. Leave to cool on the trays.

5. 5

   For the filling, wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Whip 100 g butter and 100 g icing sugar with the whisk of the mixer for about 5 minutes until white-creamy.

6. 6

   Stir in lemon zest and 2 teaspoons of juice. Pour cream into a freezer bag. Cut off one corner. Spray on the bottom of about 40 cookies. Put them together with the rest of the cookies. Chill for at least 30 minutes.

7. 7

   Shelf life approx. 1 week when chilled.