Andy's Linzer cookies

Ingredients for 40 servings:

• 250 g butter
• 350 g sugar
• 3 eggs
• 1 pinch(s) of nutmeg, cinnamon, clove(s)
• 250 g hazelnuts, ground
• 500 g flour
• 1 tbsp baking powder
• 1 tbsp rum (straw rum)
• 1 tbsp cocoa powder
• 1 jar plum jam, black currant
• Lemon juice, to taste

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

This recipe is based on my Linzer recipe and is also perfect for cookies. Mix the blackcurrant jelly with the plum jam in a 1:1 ratio and season with lemon juice. Knead the ingredients into a dough and refrigerate for 1 hour. Take small pieces of dough and roll them out on a floured surface to a thickness of 0.5 cm. Now cut out round coins, stars, or similar shapes as you wish. It is important that the top corresponds to the shape of the base and that this has a hole in the middle. Spread a thin layer of jam on the bases of the Linzer cookies. Cut out the tops and place them on top, pressing them down lightly. Now fill the indentation with jam. Bake the cookies at 150°C for 15 minutes. Allow to cool and later sprinkle with powdered sugar and let stand for at least 2 days. As with the cake, the older the cookies, the better.