Shortcrust cookies ( like shortbread)

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US Metric

servings:

1 part = 100 grams sugar = 1/2 cup 2 parts = 200 grams fat (vegan butter or margarine) = 7/8 cup 3 parts = 300 grams flour = 2 cups + 1 tbl

Preparation
There is no source or reference for this recipe, it’s considered folk wisdom here. I learned it from Grandma who probably learned it from hers and so on. Some people refer to this dough as 1-2-3-Teig (1-2-3-Dough) because that’s how the ingredients are measured: one part sugar, two parts fat, three parts parts flour. These proportions refer to the weight of the ingredients, they don’t work with volume measurements. I converted the measurements for my standard recipe for you. It makes about 40 cookies (2 inches in diameter each):
1 part = 100 grams sugar = 1/2 cup
2 parts = 200 grams fat (vegan butter or margarine) = 7/8 cup
3 parts = 300 grams flour = 2 cups + 1 TBL
As you can see, there is no additional binding agent. Which is why this dough only works if you keep everything cold. Cold ingredients, cold kitchen supplies, cold hands. I mix it in a metal bowl that I cool under very cold water before use so even the mixing bowl is cold. The butter needs to be very cold and firm. If you’re using vegan margarine I recommend you put it in the freezer for an hour or so to make it firmer.