Filled lemon cookies

Ingredients for 1 servings:

• 150 g butter or margarine
• 150 g flour, smooth
• 100 g powdered sugar (icing sugar)
• 100 g almonds without skin, ground
• 1 tsp lemon juice
• 1 tsp lemon peel
• 100 g powdered sugar (icing sugar)
• 1 tbsp water, hot
• 1 tsp lemon juice
• Apricot jam (marmalade) for filling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 36 minutes

Lemon cookies

Sift the flour and mix with the almonds, sugar, and lemon zest. Add the butter, cut into pieces, and the lemon juice, and quickly knead everything into a smooth shortcrust pastry. Let it rest in a cool place for 1 hour. Roll out the dough to a thickness of 3 mm and cut out smooth discs, then cut half of them into rings. Place the cookies on a baking tray lined with baking paper, separating the discs and rings. Bake in a preheated oven at 180°C for 6-7 minutes until very light golden. Let cool. For the glaze, mix the icing sugar with hot water and lemon juice until smooth and spread over the rings. Let dry. Gently warm the jam and mix. Spread a little jam on each disc and place a ring on top. Makes approx. 40 cookies.