1

For the dough: cream the butter, then add the icing sugar, vanilla seeds, salt and egg, mixing until the mixture is light and fluffy. Mix together the nuts, flour and baking powder, then add to the butter mixture and briefly mix to form a dough (just bring it together, don’t knead). Wrap and cool for about 1-2 hours.

2

Split the dough in portions and, either between parchment paper, or with a lite flour, roll out to 5-6 mm thick. Cut out hats and mittens, then place on a parchment-covered baking sheet and cool once again.

3

Bake the cookies in the middle of an oven preheated to 180 °C for about 8-12 minutes, or until golden. Remove from oven and let cool.

4

To decorate: for the icing, mix together the icing sugar, egg white and lemon juice. Spread on the cookies, decorate with sprinkles (if desired) and let dry. Add a little icing sugar to the remaining icing to thicken it, then place in a piping bag, decorate the cookies and let dry.

Tips

To decorate: make a piping cone out of parchment paper or cut a small hole in the corner of a plastic bag or use a disposable piping bag.

Source:

IG Dinkel, Judith Gmür-Stalder