Ingredients for 30-40 cookies
- 300 g plain flour
- 100 g powdered sugar
- seeds from half a vanilla bean
- 150 g cold butter
- some grated zest of an organic lemon
- 1 egg yolk
- 1 egg
- a pinch of salt
- 150 g strained apricot jam
- 1 tbsp STROH 40 or 60
or 2 tsp STROH 80 - Icing sugar for dusting
Preparation
- For the dough, crumble the flour with powdered sugar, vanilla, and cold butter between your fingertips.
- Add the remaining ingredients and knead into a smooth dough. Wrap it in plastic wrap and refrigerate for about 1 hour.
- Roll the dough on a floured surface to a thickness of 2-3 mm and cut out wavy discs (5 cm Ø). From half of the discs, use small cutters to create holes (e.g., in the shape of winter hats, skiers, or bottles). Place the discs on a baking sheet lined with parchment paper.
- Preheat the oven to 180 °C with both top and bottom heat, and position the baking sheet in the middle of the preheated oven. Bake the cookies for about 8 to 10 minutes until they turn golden brown.
- For the finishing touch, warm the jam with STROH in a small saucepan. Spread jam on the whole discs on the backside.
- Sprinkle the cut-out discs with icing sugar. Join two discs together and pack them in well-sealed cookie tins.
