A basic recipe: 3 different types of cookies

Ingredients for 1 servings:

• 1 kg flour
• 2 packets of vanilla sugar
• 4 eggs
• 350 g sugar
• 500 g butter
• 150 g apricot jam
• 150 g jelly, currant
• 70 g nougat
• 150 g powdered sugar
• 3 drops of food coloring, red
• 1 tbsp cocoa powder, sugar pearls

Instructions

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

Spitzbuben, glazed crispy flowers, love greeting with nougat

Quickly knead the first five ingredients into a compact dough. Wrap in cling film and refrigerate for half an hour. Divide the dough, return one half to the refrigerator, and roll out the other half thinly on a work surface, dusting it with a little flour. Use a Spitzbuben cookie cutter to cut out an equal number of base pieces and lid pieces with a hole, place on a baking sheet, and bake in a fan-assisted oven at 150°C for 13-15 minutes. Once the cookies are finished, spread the base of each cookie with warmed apricot jam or blackcurrant jelly, dust the lids with powdered sugar, and place on the base. Divide the other half of the dough in half again. Roll out both pieces of dough thinly on a floured work surface: Cut out small flowers from one piece of dough, and small hearts from the other. Place on baking sheets and bake at 150°C for 10-12 minutes. Once cooled, coat the flowers with approximately 70g of powdered sugar mixed with 3-4 drops of red food coloring and a few drops of water as a glaze, and decorate with sugar pearls. Cut the hearts in half, spread one half with warmed nougat, place the second heart on top, and dust with powdered sugar and then cocoa powder.