Hussars black and white

Ingredients for 1 servings:

• 280 g butter
• 4 egg yolks
• 100 g powdered sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 540 g flour
• 2 tbsp cocoa powder, sifted
• 1 jar jelly (currants)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a great eye-catcher, makes about 50 portions

Knead all the ingredients (except the cocoa powder and jelly) into a shortcrust pastry. Divide the dough into exactly two halves. Knead the cocoa powder into one half. Then, wrap the dough and chill for about 20-30 minutes. Then, using equal amounts of light and dark dough, form two equal-length and equal-thickness logs. Place these logs offset from one another and press together (like for black-and-white cookies). Then cut off equal-sized portions (smaller rather than larger, it looks better). Roll these portions into a ball in your hand and make a hole in the center with a wooden spoon, exactly where the dough touches. If you don’t do this, the balls will dry out and the cookies will fall apart. Place the cookies on a baking sheet lined with baking paper. Stir the jelly until smooth and fill it into a piping bag with a smooth nozzle. This way, you can easily fill the holes in the cookies without spilling. Bake in a preheated oven at 160°C for about 10-15 minutes. The cookies should be light yellow when removed from the oven.