Overview
- Regional and trend riffs expand the classics with fränkische Nusstaler as easy slice‑and‑bake nut cookies, Mohnkipferl finished in white couverture, and a candy‑bar‑inspired Bueno cookie with hazelnut cream and dual chocolate glazes.
- Troubleshooting advice stresses minimal kneading of Mürbeteig to limit gluten activation, adding flour last, chilling dough 30–60 minutes, and baking at about 175–180 °C (or 160 °C with fan) for even, tender results.
- A gluten‑free Vanillekipferl swaps wheat flour for finely ground oats and almonds, rests the dough before shaping, bakes gently at 170 °C fan, and is coated in powdered sugar while still warm.
- For fast Butterplätzchen, outlets reiterate the 1‑2‑3 Mürbeteig ratio—one part sugar, two parts butter, three parts flour—with cold butter, a short 30‑minute chill, and a roughly 10‑minute bake at 180 °C.
- Celebrity chef Johann Lafer shares his family Vanillekipferl method with roasted almonds, a two‑hour chill, a 160 °C bake of about 15 minutes, and an immediate toss in vanilla‑scented powdered sugar.