John Myers
Ingredients for 1 servings:
- 250 g butter
- 175 g sugar
- 2 eggs
- ½ lemon(s), zest
- 1 tsp cinnamon
- 400 g flour
- 1 tsp baking powder
- 1 jar apple jelly
- 3 tbsp powdered sugar
- ½ tsp cinnamon
- Flour for the work surface
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Place the butter, sugar, and eggs in a bowl and mix with a hand mixer. Stir in the lemon zest and cinnamon. Sift the flour and baking powder over the mixture and knead everything with your hands until you have a smooth dough. The dough should not be sticky; add a little more flour if necessary. Wrap the dough in cling film and let it rest in the refrigerator for about 1 hour. Roll out the dough in portions on a floured work surface and cut out round cookies using a cookie cutter. Make a small hole in the cookies for the tops. Place the cookies on a baking sheet lined with baking paper and bake in an oven preheated to 200°C (fan oven) for about 10 minutes. Remove from the oven and let cool. Spread the bottoms of the cooled cookies with apple jelly. Mix the icing sugar with the cinnamon and dust the tops with it. Place the lids on top of the jelly-filled bottoms. Store the cookies in tins. After about 3 – 4 days in the tin they are nice and crumbly.
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