Summary

Ingredients

• 1 lemon (s), organic, remove the zest it
• 1 packet vanilla sugar
• 80 g butter, room temperature
• 80 g powdered suar
• 1 medium egg (s)
• 2 tablespoon cognac or sherry
• 2 pinch (s) salt
• 1 packet custard
• 180 g flour
• 100 g raspberry jam or apricot jam
• 1 pck. Dark chocolate couverture
• Desiccated coconut or colored sprinkles

Print Recipe Pin Recipe

Instructions

1. Lightly rub the organic lemon, sprinkle zest with vanilla sugar and let it steep for a few minutes.
2. Then mix well with soft butter. Gradually add powdered sugar. Add egg and salt and mix well, then add cognac or sherry and stir until smooth. Sieve the pudding powder with flour and stir in a spoonful. Wrap the dough in cling film and place in the refrigerator for 1 hour.
3. Flour the work surface, roll out the dough to a thickness of approx. 2.5 mm and cut out cookies in your favorite shape.
4. Tip: Before putting the dough in the refrigerator, you can also shape the dough into a roll and later cut it into slices - but the cookies become more even and more beautiful when they are cut out.
5. Place on a baking sheet with baking paper (not too close together) and bake at 190 degrees Celsius (pre-heated) on the middle rack for about 12 minutes. Always keep an eye on it, as every stove is different. We don`t want any dark spots, just golden yellow!
6. Approx. 2 - 3 minutes after the cookies have come out of the oven, carefully turn half of them with a fine spatula and put a dollop of jam in the middle. Cover with the remaining biscuits and let cool on the baking sheet.
7. When the cookies are cold, melt the couverture and prepare the crumble. Dip the cookies in the couverture and roll them in sprinkles.
8. These cookies actually have a very long shelf life, but they don`t survive that long.