PROCEDURE
1. Place the butter and powdered sugar in a bowl and mix with a hand mixer. Add the egg along with the vanilla extract and mix quickly.
2. Sift together the flour, baking powder, potato starch, and cream. Mix with a spatula until well blended, then knead with your hands until a smooth dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes.
3. After some time, roll out the shortcrust pastry with a rolling pin to a thickness of 7-8 mm.
4. Using a 5 cm diameter round cutter, cut out many discs. Using a 1 cm diameter round cutter or pastry cutter, make a hole in the center of each disc.
5. Place the cookies on a baking sheet lined with parchment paper and bake in the oven at 180°C for about 15 minutes, or until lightly browned.
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