Crumbly shortbread cookies
There used to be a pastry shop near our bus stop that sold wonderful cookies. These taste just like them: crumbly and meltingly tender, with an even coating of powdered sugar. I think they will become a firm favorite.
Combine room temperature margarine, vegetable oil and powdered sugar in a bowl and beat with a mixer. Add starch and vanillin and beat a little again. Add flour one glass at a time, mix thoroughly each time with a mixer. You can change the hook attachments after the second glass. Knead a thick, homogeneous dough. It turns out to be loose, soft and pleasant to work with.
Divide the dough into 3 parts. Roll each into a log 2 cm in diameter and slice into rounds with a sharp knife.
Arrange on a lined baking tray. The cookies barely spread, so they can sit fairly close together. The dough contains enough fat that the paper does not need greasing.
Bake in preheated oven for 30-40 minutes until lightly browned. I baked for 35 minutes. Temperature 150°C.
Sprinkle the finished cookies with powdered sugar. This is optional if you are not afraid of extra calories.