Linzer cookies

Ingredients for 2 servings:

• 300 g flour
• 200 g butter or margarine
• 100 g powdered sugar
• 1 egg yolk
• 1 packet of vanilla sugar
• ½ lemon(s), zest
• 1 tsp baking powder
• 150 g apricot jam
• some rum or rum flavoring
• some powdered sugar with vanilla

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

according to my Hungarian grandmother’s recipe

For the shortcrust pastry, first mix the dry ingredients – flour, powdered sugar, vanilla sugar, baking powder, and lemon zest. Stir in the cold butter as quickly as possible to avoid melting the butter. Finally, add the egg yolks and mix well. Shape the dough into a ball, wrap it in foil, and chill for about 15 minutes to 1 hour. After the dough has rested, roll it out to a thickness of 2 to 3 mm and cut out circles. Make a hole in the center of half of the cookies. Place on a baking sheet lined with baking paper and bake in a preheated oven at 175°C (top/bottom heat) for 10-12 minutes. In the meantime, mix the jam with the rum flavoring to taste (this step can be omitted!). Stick two cookies together (one without a hole, one with a hole) with the jam and sprinkle with vanilla powdered sugar.