John Myers
Ingredients for 1 servings:
- 100 g butter
- 2 egg yolks
- 80 g powdered sugar
- some vanilla
- pinch(s) of salt
- 225 g flour
- ½ jar jam or
- ½ jar condensed milk (Dulce de Leche) or lemon curd (see my recipes)
- ½ jar chocolate (Jockels chocolate spread, see my recipes) or
- Chocolate or
- Lemon juice and powdered sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
with many filling options
Briefly mix the butter, egg yolks, and powdered sugar with the vanilla and salt, then knead in the flour. Roll out the dough between two sheets of plastic wrap or a cut-open freezer bag—ideally by running the rolling pin along two pieces of wood of equal thickness, approximately 0.3 mm thick. Place the dough in the freezer, as it will set faster there than in the refrigerator. While the dough needs to set, preheat the oven to 200°C (top/bottom heat). Cut out circles from the dough. You can also make a peephole in half of the circles to make them look extra pretty. Bake for 8-10 minutes. Once cooled, all you have to do is spread the cookies with your chosen filling and stack them in pairs. If you want to get really elaborate, decorate them with lemon glaze (powdered sugar and lemon juice) or melted chocolate. Tip: If you fill the cookies with lemon curd, it is recommended to add a little lemon zest to the dough, or to bake my lemon Easter egg cookies.
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