Albertle Stamped Cookies - German cookies - How to make stamped cookies

• Vegetarian

• Refrigerated

  • 1 Egg, big

• Baking & Spices

  • 2/3 cups 125 grams sugar or
  • 2 1/2 cups 300 grams all purpose flour or
  • 1/2 cup 70 grams cornflour or
  • 1/2 tsp Baking powder
  • 1 pinch Salt
  • 1 Scratched out black paste of a vanilla bean - aka vanilla bean, seeds

• Dairy

  • 1 cup 250 grams butter or

Found on masalaherb.com

Description

Ingredients

• 250 grams Butter or 1 cup
• 1 big Egg
• pinch Salt
• 125 grams Sugar or ⅔ cups
• ½ Teaspoon Baking powder
• scratched out black paste of a Vanilla bean - aka Vanilla bean seeds
• optional: 1 Teaspoon Cardamom powder
• optional: 1 Teaspoon Cinnamon powder
• 300 grams all purpose Flour or 2½ cups
• 70 grams Cornflour or ½ cup

Directions

• In a mixing bowl beat the butter, egg, salt and sugar fluffy. Then add in the remaining ingredients baking powder, vanilla bean black seed paste, cardamom powder, cinnamon powder, all purpose flour and cornflour, Mix everything well and beat to a smooth dough. Let the dough rest for at least 30 minutes in the fridge, the dough needs to be cold so it will be easier to roll out and cut the cookies.
• Before rolling out the dough, preheat the oven to 180 Celsius.
• Add enough flour to your working space so nothing sticks and roll out the dough to about a 3-4 mm thickness. Then use your cookie cutter/stamp to cut and stamp all your cookies. Repeat the rolling out and cookie cutting process until you use up all the dough.
• Prepare your baking sheet with parchment and place the dusted cut out cookies on the paper. Make sure to keep at least 3 cm space between each cookie. Bake for about 10 minutes at 180 Celsius.
• Prepare a cookie box with some parchment and store the cookies in there.