Lafer's moon cookies

Ingredients for 1 servings:

• 500 g flour
• 350 g butter
• 200 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch(s) cinnamon powder
• 1 tube(s) cream (Lindt Decor-Crème Choco)
• 1 cup apricot jam
• 1 pack of dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 37 minutes

Christmas cookie recipe for about 40 cookies

Preheat the oven to 180°C (fan/convection oven). Make a dough from flour, butter, sugar, egg, vanilla sugar, and cinnamon. Chill the dough thoroughly for one hour. Roll out and cut out shapes using cookie cutters (here, half-moons, but others will work). Bake on baking sheets lined with baking paper for seven minutes, then let cool thoroughly. Line the outer contours of half of the cookies with the decorative cream. Be careful, the cream is very firm; I place the tube in hot water or put it on the radiator. Fill the resulting inner surface with warmed apricot jam. Carefully place the other half of the cookies on top and let dry thoroughly. Dip the resulting sandwich cookies into the melted chocolate coating with a tip and let dry again. This recipe yields about 40 cookies, and they are well worth the effort.