5 from 7 votes
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 454 kcal


For painting

  • 1 Pr Salt
  • 120 g Powdered sugar
  • 250 g Butter
  • 2 Egg yolk
  • 125 g Black currant jelly
  • 125 g Quittengelee
  • 1 tbsp Rum
  • Powdered sugar
  • Some rum


  • Knead the flour, salt, powdered sugar, butter and egg yolk into a smooth dough and place in the refrigerator for about 30 minutes, wrapped in foil.
  • Preheat the oven to 180 ° C - O / U
  • Roll out the dough thinly on a lightly floured work surface. Cut out hearts, circles or stars as you like, making a hole in the middle every 2nd place. - works best with an apple cutter.
  • Place the biscuits on a baking tray lined with baking paper and bake for about 10 minutes. Heat the jellies with half of the rum each and stir until smooth.
  • Take the cookies out of the oven and add half a teaspoon of jelly to each one. Place a suitable cookie with a hole on it and let it cool down.
  • Mix powdered sugar with rum to form a semi-liquid icing and coat the top of the cookie with it, let it dry well and only then place it in a biscuit tin.


Serving: 100gCalories: 454kcalCarbohydrates: 54.7gProtein: 4.6gFat: 23.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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