Butterplätzchen oder Ausstecherkekse gehören zu den Klassikern der Weihnachtsbäckerei. Ob mit oder ohne Marmelade und Verzierungen, sie sind immer beliebt. Und wer könnte diese leckeren Köstlichkeiten besser vorstellen als die bekannte Bloggerin und Youtuberin Sally von Sallys Welt. In diesem Beitrag zeigt sie uns, wie man köstlichen Mürbeteig herstellt und daraus traumhaft schöne Plätzchen zaubert.

Butterplätzchen / Ausstecherkekse / Mürbeteig mit/ohne Marmelade & Verzierung / Sallys Welt

Welcome to my cake world! Today, I want to show you how I make my butter cookies. I didn’t know that there was so much demand for this video because I always thought that everyone knows how to make butter cookies. But apparently, there are some differences, and some of you have asked me how to make the cookies really tender. So, today I want to present my concept.

There are two ways to make shortcrust pastry, the 123 method and the other method I will show you. I think the 123 method is good, you can easily remember it, and it’s a good alternative, especially for children. You just need one part sugar, two parts fat, and three parts flour. I always thought that this was a simple recipe, but the recipe I am going to show you is even simpler. It is the 21 05 method. You just need two parts flour, one part sugar, and a half part butter. For me, this recipe is better because it uses less fat and less sugar in the dough, making the cookies lighter and fluffier.

I have 600 grams of flour, 300 grams of butter (half of the flour), 150 grams of sugar (half of the butter), and three egg yolks for 50 grams of sugar, along with a good pinch of salt. You can add baking powder or vanilla sugar if you like, but I want my cookies to be firm, so I won’t be adding any.

To make the dough, I start by putting the butter in the mixer, then I add the salt and sugar gradually until they are mixed well. Then I add the egg yolks, one at a time, until the sugar has dissolved. Then I add the flour gradually and knead it until the dough is ready. Alternatively, I can use the Thermomix or KitchenAid to mix the dough or knead it by hand.

Once I have the dough, I make it into a ball and keep it in the fridge for a night. The sugar dissolves and the dough becomes firmer, enabling easy handling. Moreover, the dough can be kneaded again, making it finer and more tender.

After an hour, I take the dough out of the fridge, portioning it while keeping it cold. I roll it out with silicone rollers and my spacer sticks, and then cut fabulous snowflakes with rust-free stainless steel cutouts cookies. It’s essential to chill cookies before popping them into the hot oven so they don’t lose shape.

Finally, I fill the cookies with jam, preferably lingonberry jam, which I warmed a bit in the microwave before spreading. Then I use a piping bag to add the filling before closing the cookie sandwiches.

I hope you can find some useful tips and tricks from my step-by-step guide to making butter cookies. Have fun baking!
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