Lohrer Snow White cookies

Ingredients for 1 servings:

• 250 g butter
• 150 g powdered sugar
• 2 eggs
• 500 g flour
• ½ tsp, smothered cinnamon
• 150 ml apple juice
• 150 g gelling sugar 2:1
• 150 g powdered sugar
• Apple juice, a few tablespoons
• Flour for the work surface

Instructions

Working time approx. 2 hours; Rest time approx. 2 days 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 3 hours 40 minutes

Cut-out cookies with apple filling

You will need Snow White and/or dwarf cookie cutters. Make a smooth dough from butter, powdered sugar, eggs, flour, and cinnamon. Chill for at least one hour. Roll out the dough on a floured surface to a thickness of about 2 mm, cut out Snow White figures and dwarfs, and place them on a prepared baking sheet. Bake the cookies in a hot oven at 160°C (320°F) for about 10 minutes; they should be cooked through but still quite light in color. Mix apple juice and gelling sugar in a saucepan until the sugar is dissolved. Bring to a boil and simmer for 4 minutes. Pour into a glass or bowl and let cool. Strain the cooled jelly through a sieve with a spoon. Use the jelly to stick two identical cookies together, ensuring they are evenly spaced. Be careful not to use too little jelly. Let the cookies dry for a day. Then mix the powdered sugar and apple juice into a thick glaze. Spread the mixture over the top of the cookies and let them dry thoroughly. Then store them in a tin for a longer shelf life.