Summary

Ingredients

For the kneading dough:

• 225 grams flour
• 100 g butter
• 50 grams sugar
• 1 packet vanilla sugar
• 1 packet lemon peel, grated
• 1 pinch (s) salt
• 100 g lemon curd

For the filling:

• 5 tablespoon lemon curd

For the cast:

• 3 teaspoons lemon juice
• 75 g powdered suar

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Instructions

1. Put the flour in a mixing bowl. Add the remaining ingredients and work everything with a mixer (dough hook) first briefly on the lowest, then on the highest level to a smooth dough. Shape the kneading dough into a 40 cm roll and wrap it in cling film and put it in the fridge for about 1 hour.
2. Cover the baking sheet with parchment paper. Preheat the oven (top / bottom heat: 180 ° C, hot air: 160 ° C)
3. Cut the rolling pin into pieces about 1 cm wide and shape them into balls (the amount of dough makes 40 pieces). Place the balls at a distance on the baking sheet and use a wooden spoon handle to make hollows in the balls.
4. For the filling, put 5 tablespoons of lemon curd in a freezer bag. Close the bag well, knead the mixture a little and cut off a small corner. Fill the balls and then bake in the hot oven for about 12 minutes.
5. Let the cookies cool down.
6. For the topping of lemon juice and powdered sugar, stir a topping and sprinkle it over the cookies with the help of a teaspoon.