John Myers
Ingredients for 1 servings:
- 250 g butter
- 175 g sugar
- 1 pinch of salt
- 1 packet of vanilla sugar
- 1 lemon(s) (organic), zest
- 3 tbsp lemon juice
- 250 g flour
- 50 g cornstarch
- 1 pinch of baking powder
- 200 g jam (rosehip jam)
- 100 g semi-sweet chocolate coating
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes
filled with rosehip jam and decorated with chocolate – without egg
Mix butter, sugar, salt, and vanilla sugar. Stir in lemon zest and juice. Sift over the flour, cornstarch, and baking powder. Knead until smooth. Chill the dough for 1 hour. Shape the dough into approximately 80 balls. Place them on baking sheets lined with baking paper (not too close together) and press down lightly. Bake at 150°C for 15-18 minutes. Let cool. Spread the jam on the bottoms of half of the cookies and place one cookie on each. Melt the chocolate coating and let cool slightly. Transfer to a freezer bag and cut off a small corner. Draw lines over the cookies.
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