Preparation time: about 50 minutes
Baking time: about 10 minutes
Yield: about 50 pieces

• egg-free
• soy-free
• nut-free

Substitutions for intolerances:
replace butter by margarine

Vegetarian

Ingedients

• 200 g butter
• 45 g powdered sugar
• 40 g vanilla sugar
• 220 g flour
• 100 g rolled oats
• 40 g cornstarch
• Mix of sugar and vanilla sugar

For baking:

• baking paper
• tray

Preparation

1. Set out butter to soften well before baking.
2. Mix together powdered sugar, vanilla sugar and soft butter to form a smooth mass.
3. Mix together flour, oats and cornstarch and add to the dough. Knead until evenly mixed.
4. Refrigerate dough ca 1 hour to cool.
5. Pre-heat oven to 170°C.
6. Remove dough from refrigerator and knead it through again. Tear off small pieces and form them into half-moon shapes.
7. Spread baking paper on a baking tray and place the half-moons on the tray. Bake at 170°C for ca 10 min (do not brown).
8. After baking, let cookies cool several minutes and then dip them in a mixture of sugar and vanilla sugar.