Classic shortbread: beat fat with sugar and eggs until thick and creamy. Fold in flour and baking powder and season as desired (if you don’t like vanilla or rum flavoring, you can also use bitter almond oil). Knead everything together to a dough and turn it through a meat grinder. In stores there are special attachments for this with the classic patterns. Place the cookies on a greased baking tray. Bake at 200 °C in a convection oven for about 10 minutes. In a normal kitchen oven, the baking time is extended by 5 to 10 min.
Hussar-Berliner: Mix butter, sugar and eggs until creamy, add flour and finally fold in hazelnuts. Knead the whole into a firm dough and form a large roll. Cut finger-thick slices into small pieces. Form a ball from each slice and press a bulge into it with a wooden spoon. Place all balls on a baking tray and bake at 200 °C in a convection oven for 10 to 15 min. For normal ovens, the baking time is extended by 5 min. Cool briefly after baking. Form jelly in the small hole and sprinkle with powdered sugar.
Pistachio macaroons: Separate eggs and beat egg whites with sugar until stiff (use egg yolks elsewhere). Add the almond kernels and pistachios a little at a time, plus the juice of one lemon. Form small heaps with 2 small teaspoons and place on a baking tray covered with parchment paper (it is best to leave large spaces between the macaroons, as they will spread a little). Bake at 150 degrees for about 15 minutes.