Mürbeteig Taler Shortcrust Coins

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.

2. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs and there are no large chunks of butter remaining.

3. In a small bowl, whisk together the egg yolk and vanilla extract. Gradually add this mixture to the flour and butter mixture, stirring until the dough starts to come together.

4. Once the dough begins to form, transfer it onto a clean, floured surface. Gently knead the dough just until it comes together, being careful not to overwork it.

5. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

6. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes. For Mürbeteig Taler, circles work best to create the traditional 'coins.'

8. Transfer the cut-out cookies to the prepared baking sheet, leaving a bit of space between each cookie.

9. If desired, you can make a small indentation in the center of each cookie and fill it with a teaspoon of jam or preserves for a delightful burst of flavor.

10. Bake the cookies in the preheated oven for 12-15 minutes, or until they are just starting to turn golden around the edges.

11. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Once cooled, you can dust the Mürbeteig Taler with powdered sugar for a beautiful finish and an extra touch of sweetness.