Lemon – raspberry jelly eyes

Ingredients for 1 servings:

• 230 g butter (soft)
• 210 g sugar
• 1 tbsp lemon(s), zest
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 large egg(s)
• 425 g flour
• 120 g jelly (raspberry), for filling

Instructions

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

fine cookies

Preheat the oven to 180°C and line two baking sheets with baking paper. Cream the softened butter with the sugar, lemon zest, vanilla extract, and salt until creamy. Then add the egg and mix until well combined. Now stir in the flour until crumbly. Knead the dough by hand and take 23g pieces. Shape them into rounds and place them on the baking sheet. Now use your index or middle finger to make an indentation in the center of each ball. Smooth over any cracks that may appear. Simply press down lightly and return to the round shape. Bake the cookies in the oven for about 12-14 minutes. They should still be light in color, with only a light brown color on the bottom. Remove from the baking sheet and let cool completely. Then heat the raspberry jelly and use a teaspoon to drop a little into the holes. Let the jelly set; the dough will yield about 38 cookies.