And here we go with the first cookies

It’s wonderful—this weather—bitterly cold, blue skies, and snow on the mountain peaks of Gastein. The cross-country skiing season even kicked off today in Sportgastein. I love this time of year, too. Here’s a view from our balcony today:

Even though it’s only November, I’m already really in the mood to bake cookies. One of my favorite recipes is Linzer Kipferl. It’s important to take the butter and eggs out of the fridge the day before—that makes piping the dough much easier.
Double Piped Cookies

Makes about 30 pieces—depending on size. I always make double the amount.

220 g soft butter, 80 g powdered sugar, 1 vanilla sugar, 1 pinch of salt, 1 large egg, 300 g wheat flour

Cream the butter, sugar, and salt until light and fluffy, at least 15 minutes; then stir in the egg, beat on high speed for 3 minutes, and fold in the sifted all-purpose flour. Using a piping bag, pipe the mixture onto a cold baking sheet lined with parchment paper (e.g., round or long sticks) and bake briefly. That is, bake at 180 to 190 degrees for about 15 minutes. Let cool, then top with chocolate as desired.

Decorate with icing or fill with jam. Good luck!

I quickly took a photo of the last cookies that were left over from yesterday :-)

Since they’re ready, I quickly took a photo :-) Enjoy your meal. Yours, Katharina, the farmer’s wife from the Zittrauerhof in Gastein.