In the bowl of your mixer put butter, margarine and sugar. Beat well for 6 to 8 minutes until you have a light fluffy mixture.

Scrape the sides of your bowl and beat in the eggs until they’re fully incorporated.

Scrape the sides of your bowl and mix in orange zest and vanilla extract.

In a separate bowl mix together milk and ammonia. Stir until the powder is completely dissolved. Add the milk powder and stir until you have a soft cream.

Add the milk mixture to the mixer bowl and beat well on medium speed.

Mix in some of the flour. Switch to the hook attachment. Gradually add the rest of the flour and knead on low speed for 10 min.

Take the dough out of the bowl and smooth it for a few minutes with your hands. Cover with food membrane and refrigerate it for 30 minutes.

Start shaping the cookies and arrange them on paper lined baking trays. Beat the egg and brush the cookies.

Repeat the process for the rest of the dough.

Bake in a preheated oven, at 180⁰C / 350⁰F, for 20 min until they’re golden brown.

They keep well for several days in a metal container. Enjoy!