Ingredients
For approximately 17 cookies
- 300 g of flour + a little for working with the dough
- 1/2 teaspoon(s) of salt
- 170 g cold butter cut into small cubes
- 100g caster sugar
- 1 egg
- 1 teaspoon(s) of vanilla extract
Preparation
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Preheat the oven to 180°C. Line three baking sheets with parchment paper.
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Mix the flour and salt in a bowl. In a large bowl, beat the butter with a mixer at medium speed for 1 minute. Add the sugar, increase the speed and beat for another 2 to 3 minutes. Add the egg and vanilla and continue beating. At low speed, add the flour.
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Pour a few tbsp. of flour in a bowl. Shape the dough into 4 cm balls weighing 35 g.
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Prepare a first batch of 6 dumplings: dip them in flour to coat them on top, then place them, floured side up, 7.5 cm apart, on the baking sheet. Flour a cookie stamp and flatten each ball until the dough reaches the edges of the stamp. Remove it. Repeat the operation with the other meatballs and line them up on the other plates.
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Bake each plate for approximately 15 minutes. Leave to cool on the baking sheet placed on a rack.
