optional: grated lemon or orange peel, sugar sprinkles or grated coconut

Preparation:
Beat the butter with powdered sugar and vanilla sugar until fluffy.

Add the egg and stir well.

In a separate bowl, combine the semolina, baking powder and salt.

Gradually pour the dry ingredients into the butter mixture and stir until an even dough is formed.

Shape into walnut-sized balls and flatten slightly.

Place on a baking sheet lined with baking paper, leaving gaps.

Bake in a preheated oven at 180°C for about 12-15 minutes until the cookies are lightly browned.

Once cooled, you can sprinkle them with powdered sugar or decorate them with frosting.

Serving and storage tips:
Cookies taste best fresh, but can be stored in a tightly sealed container for up to 5 days.

They go well with a cup of coffee, tea or milk.

They can also be served with homemade jam or chocolate cream as a sweet snack.

Variants:

Citrus fruits – add grated lemon or orange zest to the dough.

Coconut – Mix semolina with grated coconut.

Chocolate – add a handful of chopped dark or milk chocolate to the mixture.

Peanut – decorate the cookies with almonds, hazelnuts or pistachios.

FAQ:
1. Can you replace butter with margarine?
Yes, but butter gives the baked goods a better taste and aroma.

2. Should semolina be fine or coarse?
It is best to use fine semolina – then the cookies will be more tender.

3. Can you bake cookies without eggs?
Yes, you can replace the egg with 2 tablespoons of plain yogurt or 1 tablespoon of flaxseed covered with water.

4. How do you make cookies crispier?
Extend the baking process by 2-3 minutes and let cool completely on a wire rack.

5. Are these cookies suitable for freezing?
Yes, you can freeze them after baking and thaw them at room temperature.