Prep
45 minCook
30 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 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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