Currant jelly cookies

Ingredients for 1 servings:

• 250 g flour
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 125 g butter
• 200 g powdered sugar, sifted
• 1 tbsp rum
• 2 tbsp water , (2-3)
• 75 g powdered sugar
• 1 tsp, heaped cocoa powder
• 1 tbsp brandy
• Jelly, (red currant jelly)

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 8 minutes; Total time approx. 6 hours 8 minutes

Johannistaler

For the dough, sift the flour and baking powder into a bowl, add the sugar, vanilla sugar, butter flakes, and egg. Knead everything using the dough hook of a hand mixer, then knead by hand until you have a smooth dough. If it sticks, chill for one hour. Preheat oven to 180°C (160°C fan/convection oven). Roll out the dough thinly on a floured surface and cut out round cookies (about 5cm in diameter). Place them on a baking sheet lined with baking paper. Cut a small hole in half of the cookies (about 2cm in diameter). Bake the cookies for about 6-8 minutes until light golden, then let cool on a wire rack. For the light icing, mix the sifted icing sugar with rum and water until thickened. For the dark icing, sift the icing sugar with cocoa powder, then mix with brandy until thickened. Place the dark mixture in a paper bag. Before assembling, spread each cookie with a hole with light icing and immediately pipe a ring of dark icing on top. Lightly swirl a toothpick through the icing several times from the edge to the center and allow it to set. Stir the redcurrant jelly until smooth, spread the redcurrant jelly on each whole cookie, and place a cookie with a hole on top.