Spitzbuben with vanilla and lime

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, soft
• 50 g powdered sugar
• 1 m.-sized egg(s)
• ½ tsp, leveled baking powder
• ½ vanilla pod(s) (the pulp)
• 1 lime(s), unsprayed
• 1 pinch of salt
• some jelly, currant

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

especially delicious with currant jelly

Rinse the lime with hot water, dry it, zest only the green zest (the white part is bitter), and squeeze out the juice. Cream the butter with the egg until creamy, add the powdered sugar, and continue stirring. Split the vanilla pod lengthwise, scrape out the seeds from one half, and add it to the butter mixture along with the juice and zest of the lime. Mix the flour with the baking powder and salt, and knead it into the mixture. You should have a smooth dough. Cover and chill for 2 hours. Roll out the dough thinly on a lightly floured surface or between cling film and cut out the same number of round cookies and rings of the same diameter. Bake on a baking sheet lined with baking paper in the center of a preheated oven at 160°C for about 8-10 minutes; the cookies should be golden yellow, not too brown. Let the cookies cool on a wire rack. Now warm the jelly over low heat in a saucepan or in a bowl in the microwave. Spread some jelly on the round cookies (e.g., with a pastry brush or a spoon), place the rings on top, and gently(!) press down. Now, if desired, add a little more jelly to the hole and sprinkle a little powdered sugar over the finished cookies. They look even more attractive if you use various small cutters, such as hearts, trees, etc., for the top halves. They also taste great with raspberry or apricot jelly or jam.