Summary

Ingredients

• 400 g wheat flour
• 100 g suar, finer
• 1 packet vanilla sugar
• 1 packet lemon peel, grated
• 50 g almond (s), peeled, round
• 200 g mararine
• 4 tablespoon soy milk (soy drink)
• 200 g strawberry jam
• Icing sugar for dusting

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Instructions

1. Mix the flour, sugar, vanilla sugar, lemon peel and ground almonds. Then knead in the margarine and soy milk. Wrap the dough in cling film and refrigerate for 1 hour.
2. Preheat the oven to 180 degrees top / bottom heat.
3. Dust the work surface with a little flour, roll out the dough about 3 mm thick and cut out round cookies. Cut circles out of half of the cookies with a small round cookie cutter to make rings. Place the cookies on a baking sheet lined with baking paper and bake for 10-12 minutes, depending on the size. Then let cool down completely.
4. Mix the jam with a spoon so that it becomes smooth. Put half a teaspoon of jam on the underside without a hole and spread it on, put on the lid with a hole and press down lightly. Finally, dust the rascals with powdered sugar. The longer they are stored, the softer they become.