Knead the butter until smooth, mix with the powdered sugar and quickly mix with the remaining ingredients to form a dough. Leave to rest in a cool place. Then roll out to about 3 mm thickness and cut out into any shapes. Place on a baking tray covered with baking paper and bake in the preheated oven at approx. 180 °C until golden brown.
Preparation Tip:
Shortbread should be driven out as quickly as possible with the heel of the hand, and in any case should not be worked too long. The cookies can also be filled with apricot jam and then dipped in chocolate.
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