How to make
If you are a fan of butter cookies, you will love these Vanilla Horseshoe Butter Cookies very much, since they are not only very tasty, but also melt in your mouth.
The almonds you use can be raw and peeled, but toasted and blanched are also fine. The only condition is that they are not salted and very toasted.
The nuts are grinded in a blender very finely and mixed with the sugar, vanilla and flour.
The soft butter and egg white are added to the dry mixture and a smooth dough is kneaded (do not knead for long).
Wrap it in foil and refrigerate it to set for 30 minutes. It can also be divided into two, since the doses are exactly two.
One half of the retro cookie dough is taken out and balls smaller than a walnut are torn from it. Strips are made from it, which are shaped into a horseshoe, open and placed at a short distance from each other in a tray covered with baking paper.
Each tray is baked for 15 minutes in an oven preheated to 360°F (180°C). The baking time may also vary depending on the thickness of the cookies, so keep an eye on them.
Leave the baked Vanilla Horseshoe Butter Cookies in the metal tray for 3-4 minutes, because they are still fragile and may fall apart.
The vanilla cookies are rolled in powdered sugar, mixed with vanilla while they're still warm.
Enjoy!
