Shortcrust Peanut Rings

Combine softened butter with sugar and vanilla sugar. Beat until the mixture becomes pale and fluffy, then beat in the egg until smooth.

Whisk flour with salt and baking powder. Combine the dry and wet ingredients.

Knead the dough quickly, shape it into a ball, and chill in the refrigerator for 20–30 minutes.

Roll out the dough to a thickness of about 0.7 cm. Cut out rings using cookie cutters (you can use a glass and a small shot glass for the center). Transfer to a baking sheet lined with parchment paper.

Brush the rings with an egg wash made from an egg yolk and milk.

Sprinkle with roasted and chopped peanuts, pressing them gently into the dough.