Nut cookies with jam filling

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 150 g sugar
• 1 packet of vanilla sugar
• 3 tbsp milk
• 180 g butter
• 250 g hazelnuts, finely ground
• 1 pinch of salt
• some bitter almond flavoring or rum or rum flavoring
• 400 g jam, soft, fruity

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Family recipe – my son’s favorite cookies

Knead all ingredients, except the jam, into a smooth dough, adding a little more milk if needed. Refrigerate the dough and let it rest for about 60 minutes. Then roll it out into a sheet 2-3 mm thick. To prevent the dough from sticking to the rolling pin, I place it between two strong sheets of plastic wrap. Cut out cookies; I use a round cookie cutter with a diameter of 4 cm. The specified amount of dough is enough for about 140 cookies. Place them one at a time on a baking sheet lined with baking paper and bake at 200°C (top/bottom heat) for about 12-15 minutes until golden brown. Once cooled, use the jam to stick two cookies together. The jam should be quite moist, almost runny, so the cookies can absorb some of the moisture. This makes them very crumbly and soft. I prefer homemade apricot jam, but any other will certainly work.