Summary

Ingredients

• 450 g flour
• 160 g powdered suar
• 200 g butter
• 1 egg (s)
• 1 egg yolk
• 1 pinch (s) salt
• 1 lemon (s), unsprayed, remove the zest
• 2 packs vanilla sugar
• 0.5 ½ glass jelly (currant)
• 0.5 ½ glass apricot jam
• some powdered sugar

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Instructions

1. Knead a shortcrust pastry from the ingredients from flour to vanilla sugar, then pack it well and cool it for approx. 30 minutes. Then roll it out as thick as the back of a knife and cut out cookies with a cookie cutter. Place these on baking paper, then cut out the same number of cookies with a hole in the middle. Place the cookies with a hole on an extra tray, they are baked faster than the cookies without a hole.
2. Bake on 160 ° C in the preheated oven until they are light yellow. Let cool down.
3. The cookies with holes are covered with powdered sugar. Smoothly stirred jam can now be spread on the biscuits without a hole, red or yellow as desired. Then the cookies covered with powdered sugar are placed on the coated ones and left to dry, then they stick together properly and do not shift.
4. The amount is sufficient for approx. 60 pieces. If they are well packaged, they will be nice and crumbly and will keep for a long time.