John Myers
Ingredients for 1 servings:
- 250 g butter
- 125 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- some lemon zest, untreated
- 375 g flour
- ½ pack of baking powder
- 1 pinch of salt
- Flour for the work surface
- 200 g apricot jam
- 1 bottle of rum flavoring
- 1 tbsp water
- 125 g powdered sugar
- 1 bottle of rum flavoring
- 2 tbsp water
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 8 minutes
a delicious Christmas treat
Cream the butter until fluffy, then mix with the sugar and vanilla sugar. Add the eggs one at a time and mix well until the dough has a light, creamy consistency. Then mix in grated lemon zest, if desired. Mix the flour, baking powder, and a pinch of salt together and add to the dough. Knead well, adding a little more flour if necessary. If you have time, you can chill the dough for about half an hour, as this makes it easier to roll out. Dust a clean work surface with flour and roll out the dough thinly. Tip: Place a piece of cling film on the dough to prevent the rolling pin from sticking. Cut out cookies in any shape you like (flowers look particularly nice) and poke a hole in half of the cookies. Bake at about 180°C (top/bottom heat) for about 7-8 minutes. The cookies can be a little lighter in color. While the cookies are cooling, prepare the icing. To do this, combine the rum flavoring and water in a bowl and gradually sift in the powdered sugar until the icing reaches the desired consistency. Now spread the icing on top of each cookie. While the icing dries, strain the apricot jam through a sieve and mix with a small bottle of rum flavoring and a tablespoon of water until smooth. Spread the jam on the side of the cookies without a hole that was on the baking sheet, then stick it together with a cookie with a hole.
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