Shortbread Cookies

Ingredients:

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Serves 40 - 65 cal per serving
Prep-time: 20 min. - Total-time: 90 min.

You'll need a pastry bag with a large star tip for making the shortbread cookies as well as some power in your hands because the dough is pretty firm. Combine unsalted margarine with sugar and vanilla sugar and whisk until frothy. Season with the pulp from a quarter vanilla bean and lemon zest of an untreated lemon. Add egg and ground almonds and at last the flour. Working in batches, fill the dough in the pastry bag. Line a baking tray with parchment paper and pipe thick stripes on the parchment paper. Important: Before baking the shortbread cookies cool for 1 hour so that the cookies get crunchy and won't diverge during baking. Pre-heat oven to 175 C / 350 F and bake on the middle rung for about 10-12 minutes. The shortbread cookies should stay light in color. If you bake them too long and they turn brown they'll become dry easily. Let cool on a baking rack. Melt the chocolate glaze in a double boiler. Pour in a small cup like an espresso cup or similar. So you can dip the shortbread cookies deep enough in the chocolate glaze. Let the chocolate glaze dry.