Ausstecherle

Ingredients

• 250 g flour
• 100 g powdered sugar
• 2 tsp grated lemon zest
• 150 g cold butter
• 1 egg yolk
• flour (for work surface)
• 200 g powdered sugar
• 4 tbsp beetroot juice

Instructions

1. 1.

   Sift flour, powdered sugar, lemon zest and finely cut butter onto a work surface. Place the egg yolk in the center.

2. 2.

   Cut everything with a large knife and then knead by hand into a shortcrust dough. Shape into a ball, wrap in cling film and chill for about 2 hours.

3. 3.

   Roll out the dough on lightly floured surface to about 0.5 cm thickness. Cut out desired shapes (e.g., rocking horses, bears). Place on parchment‑lined baking sheet and bake in preheated oven at 180°C on the second rack for about 10–12 minutes until golden yellow.

4. 4.

   Remove cookies from paper and cool on a wire rack.

5. 5.

   For decoration whisk powdered sugar and beetroot juice into a thick, spreadable glaze. Brush onto cookies and let dry.