Stiefel‑Plätzchen
Stepping‑shoe cookies are a recipe with fresh ingredients from the shortbread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g sugar
- 300 g flour
- 200 g cold butter
- 1 packet vanilla sugar
- 1 egg
- 150 g powdered sugar
- 2 tbsp lemon juice
- silver pearls
Instructions
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1.
Sift flour with sugar, vanilla sugar and lemon zest on the work surface, make a well, add the egg, spread butter in small pieces around it. Break everything into crumbs with a large knife.
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2.
Quickly knead the crumbs by hand, wrap in cling film and refrigerate for about 30 minutes or keep in another cool place (not below 0°C and above 10°C).
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3.
Press the dough slightly flat on a floured surface, then roll out to about 3‑4 mm thickness. Release with a palette repeatedly. Cut out ten stepping shoes and small leaf‑shaped cookies, or cut them out, place on a baking tray, bake at 180°C for 10‑12 minutes.
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4.
While still hot, transfer the cookies onto a cooling rack with a palette and let cool.
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5.
Whisk powdered sugar with lemon juice and brush the stepping shoes with it. Fill a small squeeze bottle with remaining glaze and decorate the stepping shoes and cookies. Optionally add sugar pearls as decoration.
