5:53 PM
Try the recipe above, but don't follow the instruction for making bowls, make it smaller sized and leave it flat
if you look at a Vanillekipferl recipe, this recipe and a standard American sugar cookie recipe, these three will probably give you the "endpoints" of your search space
it is best to use the amount of flour by weight as 100% (baker's percentage), and scale all other ingredients by that
so for the Vanillekipferl-style (actually German shortbread crust, it is the same ratio) you will calculate it as 100% flour, 66% butter, 33% sugar.
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