Cookie Stamp Cookies

For the cookie stamp cookies, mix soft butter with the sugar, then add the egg and stir it in. Then add the flour, ground almonds, cinnamon and cocoa.

Mix well with the mixer, then knead by hand. When the dough is nice and smooth, form into a ball, flatten and store in the refrigerator wrapped in plastic wrap for about half an hour.

Finally, roll out and stamp. Bake at 170 °C for 10 – 13 minutes. Then let the cookies cool completely and decorate with sugar writing.

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