the recipe

Directions

1. Place all ingredients in a stand mixer fitted with the paddle attachment (the butter must be at room temperature).
2. Mix briefly until a homogeneous dough forms.
3. Roll out the dough on parchment paper and chill in the refrigerator for about 30 minutes.
4. Then laminate with a sheeter to a thickness of 7 mm.
5. Cut out the shapes using a suitable cookie cutter and place them on a baking tray.
6. Cut out the center of each cookie again using a plain round cutter.
7. Bake in a convection oven at 165°C for about 15 minutes, opening the vent after the first 3 minutes of baking.
8. Once cooled, dust with icing sugar.