Shortbread Cookies

Ingredients

• 160 g powdered sugar
• 250 g room‑temperature butter
• 1 vanilla pod (pulp)
• 1 untreated lemon (zest)
• 350 g flour
• 3 egg yolks
• Hagelzucker

Instructions

1. 1.

   Quickly knead powdered sugar, butter, vanilla, lemon zest, sifted flour and two egg yolks into a shortbread dough. Wrap the dough in foil and chill for 1 hour.

2. 2.

   Preheat the oven to 180°C. Divide the dough into four pieces and roll each part to a thickness of 2–3 mm. Keep the remaining dough parts cool. Cut out rings with two different cutters and place them on a baking sheet lined with parchment paper. Brush the rings with the remaining beaten egg yolk and sprinkle with Hagelzucker and colored sugar. Repeat the process with the next dough pieces.

3. 3.

   Bake the pastries on the middle rack for 10–12 minutes. Let the butter rings cool on a wire rack.