rascals

Ingredients for 1 servings:

• 250 g butter or margarine
• 125 g icing sugar or sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg white, lightly beaten
• 350 g flour
• 200 g jelly (currants/quinces) or jam (rose hips/oranges)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 43 minutes

for approx. 55 Christmas cookies

Cream the butter or margarine in a bowl until soft. Add the powdered sugar or sugar with the vanilla sugar and salt and beat until the mixture is light in color. Stir in the egg whites. Add the flour and mix to form a soft dough. Cover and chill for about 1 hour. Remove the dough from the refrigerator about 30 minutes before rolling out. Roll out in portions between a cut open plastic bag to a thickness of 2 mm. Cut out round cookies about 4 to 5 cm in diameter (or 2 cm in diameter for mini Spitzbuben). Use a smaller cookie cutter to cut out the centers of half of the cookies. Place the cookies on a baking sheet lined with baking paper and chill for about 15 minutes. Bake for about 6 to 8 minutes on the middle rack of a preheated oven at 200 °C (top/bottom heat). Spread jelly or jam on the flat side of the cookies (base) and place the lids on top, dusted with a little icing sugar.