Christmas cookies with donkey milk powder: butter cookie recipe

Donkey milk powder is practical in the Christmas bakery: It can be mixed directly with the flour and gives butter cookies a fine, milky note. The recipe makes about 40 cookies.

Ingredients

• 250 g wheat flour
• 20 g donkey milk powder
• 80 g powdered sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 170 g cold butter, in pieces
• 1 egg yolk
• 1–2 tbsp water if needed

Preparation

1. Mix dry ingredients: Mix flour, donkey milk powder, powdered sugar, vanilla sugar and salt in a bowl.
2. Knead dough: Add butter and egg yolk and quickly knead into a smooth shortcrust pastry. Add a little water if needed.
3. Chill: Press dough flat, wrap in foil and refrigerate for at least 1 hour.
4. Cut out: Roll out to about 4 mm thick on a lightly floured surface and cut out shapes.
5. Bake: Bake at 180 °C (top/bottom heat) for 8–10 minutes until the edges are light golden yellow. Let cool on the baking sheet.

Decorating

• icing made from powdered sugar and a little lemon juice
• melted chocolate and colorful sprinkles
• brush with egg yolk before baking and sprinkle with chopped almonds

Storage

In a tightly closing tin, the cookies will keep for several weeks. Store the donkey milk powder itself in a dry, sealed container at room temperature.

Frequently Asked Questions

Can I use fresh donkey milk instead of powder?

For shortcrust pastry, powder is more practical because the dough does not need additional liquid. For sponge cake, fresh donkey milk works well.

How much donkey milk powder do I need?

20 g is enough for a subtle note. If you want more, replace up to 40 g of flour with powder.

Note: Contains milk, gluten and egg.