Summary

Ingredients

For the shortcrust pastry:

• 325 g wheat flour
• 1 teaspoon, leveled baking powder
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 200 g mararine, (Sanella)

For the filling:

• 1 glass apricot jam and / or raspberry jam

For the dough: (spritz dough)

• 300 g butter or sanella
• 100 g powdered suar, sifted
• 1 packet vanilla sugar
• 2 egg (s)
• Pinch salt
• 1 lemon (s), grated (unsprayed)
• 400 g wheat flour
• 1 teaspoon, leveled baking powder

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Instructions

1. Shortcrust pastry preparation:
2. Mix the flour and baking powder and sieve on the table top. Make a well in the middle, add sugar, vanilla sugar and egg and mix with some of the flour to a thick paste. Place the Sanella cut into pieces on top, cover with flour and quickly knead all ingredients from the center to a smooth dough and then chill.
3. Roll out the dough thinly and cut out cookies with a round shape (diameter 5 cm).
4. Syringe dough preparation:
5. Stir the fat until frothy and gradually add powdered sugar, vanilla sugar, eggs and spices. Stir in the flour mixed with baking powder, tablespoon at a time. Pour the dough into a piping nozzle and sprinkle on the cookies. Put the jam in the middle.
6. Baking time: approx. 15 minutes, fan oven 180 ° C