Cinderella

For Cinderella, first line a baking tray with baking paper and preheat the oven to 175 °C.

Beat the butter with the powdered sugar, vanilla sugar and salt until thick and creamy. Beat in the eggs one by one, then mix in the flour.

Divide the mixture in half and divide between two bowls: Stir the poppy seeds into one half.

Using a tablespoon, alternately fill both types of batter – light and dark – into a piping bag with a serrated nozzle and pipe small bows onto the prepared baking sheet.

Place in the preheated oven and bake for about 7-8 minutes (on sight) until light. Then allow to cool completely.

Soften chocolate glaze according to package directions.

Dip the tips of the cookies into the chocolate coating, allow to dry briefly and then dust with gold powder.

Let Cinderellas dry completely on a baking rack and then store in a cookie tin.

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