Sweet shortpastry lucky charms

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead flour, butter, sugar, vanilla flavouring and egg first with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap dough in cling film and chill for approx. 30 minutes. Line 2 baking trays with baking paper. Roll out the dough on a floured work surface to a thickness of approx. 3 mm.

2. 2

   Cut out horseshoes and cloverleaves (5-6 cm in size) and spread on the baking trays. Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Knead the remaining dough, roll out again, cut out and bake. Let the cookies cool down. Stir icing sugar and lemon juice until smooth. Put 1 tablespoon of icing in a small bowl and colour dark green. Cut the remaining icing in half and colour one half light green. Decorate the clover leaves individually light green, place 4 dark green dots in the middle and pull them through the dots with a wooden skewer. Decorate the horseshoes white and border them with brown sugar writing and draw 6 dots on the right and left.

3. 3

   Stir icing sugar and lemon juice until smooth. Put 1 tablespoon of icing in a small bowl and colour dark green. Cut the remaining icing in half and colour one half light green. Decorate the clover leaves individually light green, place 4 dark green dots in the middle and pull them through the dots with a wooden skewer. Decorate the horseshoes white and border them with brown sugar writing and draw 6 dots on the right and left. Let the cookies dry for about 30 minutes

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
60 kcal

CARBS
8 g

FATS
3 g

PROTEINS
1 g