John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 pinch of salt
- 200 g butter, cold
- 100 g sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 3 tsp orange zest, grated (alternatively Finesse Orange or Orange Juice)
- 1 pinch of anise, ground
- 2 tbsp jam (strawberry)
- 250 g powdered sugar
- n. B. Food coloring, red
- some water
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
enough for approx. 45 pieces
Knead flour, salt, butter, sugar, vanilla sugar, orange zest, egg, and anise into a shortcrust pastry. Chill the dough for 60 minutes. Roll out the dough to a thickness of about 4 mm and cut out round cookies. Place on a baking tray lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat: 175°C) for about 12-15 minutes. Heat the strawberry jam and, while still warm, spread half of the cookies with the jam, then arrange them on top of the other half. Allow to cool. Mix the icing sugar with a little water until smooth and divide. Color half of the mixture with red food coloring. Tip: I mix half of the icing sugar with water and the other half with blackcurrant juice or elderberry juice until smooth, thus omitting the food coloring. First, cover half of each cookie with the white icing, let it dry, and then cover the other half with the red icing. Let it dry and enjoy. These cookies are delicious for more than just Christmas.
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