190 g butter, at room temperature
110 g icing sugar
300 g all-purpose flour
1 level teaspoon(s) vanilla powder
To serve
chocolate hazelnut spread
strawberry spread
caramel spread


1.Add the butter in a mixer’s bowl and beat it with the paddle attachment at high speed, for 4-5 minutes, until fluffy.
2.Add the icing sugar and keep beating for 4-5 minutes using the paddle attachment at low to medium speed.
3.In a bowl, mix the flour with the vanilla and add them to the mixer. Beat for 2-3 minutes until the mixture looks like wet sand.
4.Remove the dough from the mixer and knead it with your hands until it is thick and malleable.
5.Divide the dough into 2 pieces. Transfer one of the pieces to a baking sheet lined with parchment paper. Cover with another piece of parchment paper and, with a rolling pin, roll out the dough until it has the same size as the baking sheet.
6.Remove the parchment paper and cut 12 cookies using a 6 cm cookie cutter. Follow the same process for the remaining dough, too.
7.Put the baking sheets with the cookies into the freezer, for 30 minutes.
8.Remove the leftover dough all around the baking sheet and bake for 15 minutes. You can make small cookies with the leftover dough.
9.Let them cool well and add any kind of spread that you like on top. Cover with another cookie so that you get 12 sandwich cookies, and serve.

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