(Just some additional suggestions; I think the only real mistake not mentioned by Hannah is "than"/"then". Yum! ) 

Shortcrust pastry

Today I've decided to prepare a shortcrust pastry. I put 500 gramm of flour, a bit of salt and 250 g of cold butter (it must be just pull out by taken directly from the fridge) into a mixer. I blended the components until the compound seemed mealy and sandy, than then I added 200g of powdered sugar. I put the compound on the table and created a fountain form, into which this I poured 2 yolks of eggs and one packet of vanilla. I kneaded quickly until the compound was pretty elastic. I formed a ball with the a dought, wrapped it in plastic wrap and put in the fridge for at least 30 minutes.

Shortcrust pastry

Today I've decided to prepare a shortcrust pastry. I put 500 gramm of flour, a bit of salt and 250 g of cold butter (it must be just pulled out by fridge) in a mixer. I blended the components until the compound seemed mealy and sandy, than I added 200g of powdered sugar. I put the compound on the table and created a fountain form, in this I poured 2 yolks of eggs and one packet of vanilla. I kneaded quickly until the compound was pretty elastic. I formed a ball with a dought, wrapped it in plastic wrap and put in fridge for at least 30 minutes.

Shortcrust pastry

Today I've decided to prepare a shortcrust pastry. I put 500 grammgrams of flour, a bit of salt, and 250 grams of cold butter (it must be justfreshly pulled out byof the fridgerefrigerator) in a mixer. I blended the componentsingredients until the compound seemed mealy, and sandy. I than Ithen added 200 grams of powdered sugar. I put the compound on the table, and created a fountain form. inAfter this I poured 2 yolks of eggs, and one packet of vanilla. I kneaded it quickly until the compound was pretty elastic. I formed a ball with a dought, wrapped it in plastic wrap, and put in the fridgerefrigerator for at least 30 minutes.