Shortcrust Cookies without Nuts / Swabian Spitzbuben
Sugar, butter, eggs and flour are formed into wondrous stars, hearts and flowers ...
Sweet scent fills the kitchen. The classics from my rural biscuit workshop.
All years again ... Spitzbuben ...!
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"Get us out of the oven," my last short pastry cookies seem to be calling when I posted my post on Facebook. I have asked experienced cooks and bakers to tell me their best recipes for shortbread cookies / rascals. I really wanted to try some new shortbread this year. For a while, my questions just did not happen, maybe several women thought it was a joke - Dairy do have to know each other. Yeah, but I can taste the smallest differences and this year was just a recipe for my new shortcrust pastry. You can find my old recipe here. I encouraged her once more, and when I took my cookies out of the oven and let them cool down on the balcony, my cell phone was already blinking. An avalanche of answers had started. I picked several recipes, baked them and the best ones I blogged. But I have to say that Monika Müller helped me the most. So many good and helpful tips that I received from her. Thank you so much dear Monika - I think it's so nice to be able to exchange ideas with each other. Yes, cooking has become my big hobby, but I was not born a perfect cook. There are so many things that I do not know and know yet. And I do not feel ashamed to ask other people for help - only in this way can you develop and learn new things.
So today I present you a recipe from Monika Müller with a step by step guide, so that even the beginners between you feel like baking. If you need help - just write me an e-mail or a short message on Facebook - I'll be glad to help you.
By baking your own Christmas biscuits, I'm really in the Christmas spirit. The smell, the snacking when baking - all that is just part of it.
So and now to our recipe. These shortcrust pastries without nuts are just gorgeous. At Monika's recipe, I just changed the butter ratio and instead of currant jelly, I processed the homemade raspberry jam from Patricia Abenteuerkekserl (my blogger colleague), which I got as a gift from her. Dear Patricia, your jam was word literally heavenly, thank you for this great gift.
PS: I've also included images of Facebook below, where Monika has revealed her tips to me. In addition, I also ordered such a height-adjustable silicone dough roller. As I've gotten myself now in this recipe, you can see below on the pictures and my tips.
Wash lemon warm, dry and wipe away the peel.
Flour, powdered sugar, butter, egg, egg yolk, pinch of salt, knead the abrasion of the lemon zest and vanilla sugar into a shortcrust pastry.
Some use their food processor, I work here with the power of my hands. Nice knead until all ingredients are well incorporated and the dough is beautifully smooth.
Wrap the dough nicely and well in plastic wrap and refrigerate for about 30 minutes.
You can also leave the dough in the fridge overnight.
Preheat the oven to 160 ° C hot air.
Roll out the dough on a floured surface about 5mm thick. Here, the height-adjustable dough roller is very helpful, thanks to it, the dough is the same everywhere.
I now use a silicone pad (this does not stick the dough), but you can help out as I do and roll out the dough on cling film
I also wrapped the rolling pin in cling film. Now cut out the cookies. for example 30 pieces full circles and 30 pieces with star in the middle.
I always bake the little stars as well.
It is also helpful to divide the dough into two parts, keep one part in the fridge and work with the other one by now.
Place the cookies on a baking tray with silicone baking paper and bake in the preheated oven until they are light yellow.
Let cool down.
The cookies with hole are covered with icing sugar.On the cookies without a hole the raspberry jam (or to taste). Now comes the powdered sugar cap on it (the cookies that we used to top with icing sugar).
Together we let them dry. (leave it for about 12 hours).
When dry, they stick correctly and do not move.
Lay a tin box nicely with baking paper and stow the biscuits in it - always separate with a layer of baking paper.