Christmas raspberry rings

Ingredients for 1 servings:

• 400 g flour
• 120 g sugar
• 1 pinch of salt
• n. B. Lemon flavor (a few drops)
• 1 packet of vanilla sugar
• 1 egg yolk
• 2 cl rum
• 250 g butter
• 2 tbsp powdered sugar, optional
• 250 g raspberry jelly or jelly of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

for 35 – 45 pieces

Combine all ingredients in a food processor until smooth. Then wrap the dough in aluminum foil and refrigerate for at least 2 hours (I like to make the dough the night before and refrigerate it overnight). Preheat the oven to 170°C (top/bottom heat). Roll out the dough in portions on a floured surface to a thickness of 2-3 mm. Cut out round cookies and rings with an outer diameter of up to 6 cm (mine have an outer diameter of 4 cm) of the same size and number and place them on a baking sheet lined with parchment paper. Bake in the hot oven on the middle rack for about 10-15 minutes (keep an eye on the cookies; browning will vary depending on the oven). Lift the cookies from the baking sheet with a wide knife and let them cool on a wire rack. If desired, dust the rings with powdered sugar. Stir the jelly over low heat until smooth, spread a thin layer over the cookies, and place the rings on top. Add a little more jelly to the center. Let it dry thoroughly.