Plätzchen backen

• Put all the ingredients for the cookie dough (except the food coloring) into a mixing bowl and knead them into a smooth dough.
• Put all the ingredients for the cookie dough (except the food coloring) into a mixing bowl and knead them into a smooth dough.
• Anschließend teilst du die Teigkugel in vier gleichgroße Teigteile auf und färbst drei der vier Teile in einer frühlingshaften Farbe ein. Wir haben einen Teil nicht eingefärbt. Jetzt die einzelnen Teigkugeln in Frischhaltefolie einfassen und für mindestens 30 Minuten im Kühlschrank kalt stellen (siehe Tipp Nr. 2 unsere 3 Tipps für Stempelplätzchen).
• After the dough has chilled for 30 minutes, preheat the oven to 180°C (top/bottom heat).
• Next, roughly knead the colorful dough portions together to create a marbled effect. To achieve a beautiful pattern, divide the colored dough balls into smaller pieces, mix them randomly, press them into a marbled ball, and roll it out on a floured surface with a rolling pin.
• Cut out the stamped cookies, press a lightly floured cookie stamp onto them (Tip No. 3 in our "3 Tips for Stamped Cookies"), and place them on a baking sheet lined with parchment paper.
• Once the baking sheet is full of stamped Easter cookies, bake them in the oven for 10-12 minutes. If the cookies become soft and slightly greasy before baking (due to melting butter), chill them for another 10-15 minutes before baking to keep the dough firm (remember Tip No. 2 in our "3 Tips for Stamped Cookies").
• After baking, let the stamped cookies cool on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to cool completely.