Butter cookies

Cut the cold butter into small cubes.

• 200 g Butter

Mix the flour, sugar, vanilla sugar and 1 pinch salt in a large bowl.

• 300 g Flour
• 100 g Sugar
• 1 pack Vanilla sugar
• 1 pinch Salt

Add the butter cubes and the egg and quickly knead into a smooth dough with cool hands. Don't do it for longer than needed, or the dough will get tough.

• 1 Egg

Shape the dough into a flat disk, cover it and chill in the fridge for about 1 hour.

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Meanwhile, line two baking sheets with baking paper.

Preheat the oven to 170 °C convection.

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Meanwhile, divide the dough in half. Roll one half out on a floured surface to about 4 mm thick. Keep the other half in the fridge.

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Cut out cookies with the cookie cutters (about 5 cm) and carefully place them on the sheet with a spatula.

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Knead the scraps together briefly, roll them out again and cut out more cookies. Do the same with the second half of the dough until 40 cookies are on the sheets.

Slide both sheets into the hot oven and bake for about 11 minutes, until the edges are a pale golden yellow.

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Meanwhile, stir the powdered sugar with the juice of ½ lemon until smooth, to a thick icing.

• 100 g Powdered sugar
• ½ Lemon

Take the sheets out. Let the cookies firm up on the sheet for 5 minutes, then let them cool completely on a rack.

Spread the icing over the cooled cookies with a spoon or brush and let it set.