PREPARATION SUGER COOKIES

1. First, preheat your oven to 180°C (350°F).

2. In a bowl, mix the shortening or coconut fat and powdered sugar together until it’s all smooth and fluffy.

3. Toss in cardamom or vanilla extract for flavor.

4. Next, sift the flour and baking powder together a few times.

5. Slowly mix that into your sugar and fat combo until a nice, smooth dough forms. Just be careful not to overdo it, or the oil will separate and your cookies won’t rise like they should.

6. Now, split the dough in half.

7. Into one half, sift in some cocoa powder and knead it in until it’s fully mixed.

8. Roll out small balls of dough, about the size of hazelnuts, from both halves and place them on a baking sheet.

9. Gently flatten each ball with a small tap with your finger.

10. You can sprinkle poppy seeds on top or dip them into a bowl of poppy seeds to get them to stick.

11. Pop the cookies in the oven for about 10 to 15 minutes, until the edges start to turn a light golden brown.
12. Make sure to let the cookies cool completely on the baking sheet before moving them; otherwise, they might crumble.