Carlsbad lemon rings by Sarah

Ingredients for 1 servings:

• 500 g flour
• 250 g butter, soft
• 150 g sugar
• 1 egg(s)
• 1 lemon(s), grated peel
• 1 pinch of salt
• 100 g powdered sugar
• 2 tbsp lemon juice
• 100 g jelly (red currant)
• 100 g jelly (apple jelly)
• Flour for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Using the dough hook on a hand mixer, knead the flour, softened butter, sugar, vanilla sugar, egg, lemon zest, and salt into a smooth dough. Flatten the dough, wrap it in cling film, and let it rest in the refrigerator for about 1 hour. Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Using a serrated cookie cutter (about 5 cm in diameter), cut out about 70 cookies. Using a small cookie cutter, cut a hole in the center of half of them. Place the cookies on two baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric oven: 200°C) for about 12-15 minutes until golden brown. Remove from the oven and let cool on a wire rack. Now mix together the powdered sugar and lemon juice. Brush the mixture over the rings and let it set. Heat both jellies and strain them through a sieve. Spread some jelly on the cookie discs, place the rings on top, and press down lightly. Finally, fill the center of the ring with the remaining jelly.