You will need
• 90 g butter, kept at room temperature
• 100 g sugar
• 200 g flour
• a pinch of salt
• 1 tsp vanilla essence
• 1 egg yolk
for the sprinkle topping:
• 4 spoons sugar powder
• 1 cup of water
Preheat the oven.
Set the temperature of the oven to 160ºC.
Mix butter and powdered sugar to the mixer bowl, add the butter and powdered sugar and blend on a low speed, until combined.
Add the egg yolk and vanilla essence.
Mix in the egg yolk and vanilla essence and blend for a further minute.
Add the remaining ingredients.
Add the flour mix briefly and turn off the blender.
Cover the bowl with some cling film and place it in the fridge to chill.
Shape the cookies.
Make sure the dough is well chilled before beginning. Flour your work surface and sprinkle a little over the dough. Roll it out to a thickness of about 1 1/2cm and cut out the cookies. When you finish, place the cookies on the baking tray.
Put the tray of cookies in the oven and bake for 20 minutes to bake. When they turn a light-brown sandy colour, remove them from the oven. Make the topping.
Mix the sugar powder and water and sprinkle it over the hot cookies.
Serve nicely on a vintage plate, enjoy!
made by Reddish Design