Filled walnut cookies

Ingredients for 1 servings:

• 150 g butter
• 75 g sugar
• 1 tbsp cherry brandy
• ½ lemon(s), zest
• 1 pinch of salt
• 1 egg(s)
• 100 g walnuts, ground
• 200 g flour
• 100 g cornstarch
• 50 g butter
• 50 g sugar
• 50 g walnuts, ground
• 2 tbsp apricot jam
• 1 tbsp cherry brandy
• powdered sugar
• 30 half walnuts

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours

makes about 30 pieces

For the cookie dough, cream together the butter, sugar, kirsch, grated lemon zest, salt, and egg until fluffy. Add the walnuts. Sift over the flour and cornstarch and knead into a smooth dough. Add a little more flour if necessary. Let the dough chill thoroughly for 1-2 hours. Roll out the dough on a floured surface to a thickness of 4-5 mm and cut out cookies. Place on a baking sheet lined with baking paper and bake at 180°C for approx. 12-15 minutes. Let the cookies cool. For the filling, combine the butter, sugar, walnuts, jam, and kirsch in a saucepan and bring almost to a boil, stirring constantly. Let cool for 4-5 minutes. Generously combine the mixture, 2 at a time, leaving a little extra to spare. Dust the cookies with powdered sugar. Stick a halved nut onto each cookie with the remaining filling.