John Myers
Ingredients for 1 servings:
- 500 g flour
- 250 g butter
- 250 g powdered sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- ½ lemon(s) – zest, grated or alternatively Citroback
- 4 egg yolks
- 4 drops of bitter almond flavor
- 1 jar jelly (raspberry)
- 250 g powdered sugar
- 2 tbsp cherry brandy
- 2 tbsp syrup (cherry syrup)
- some water
- 1 tbsp oil, neutral in taste
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
a fruity pastry – not just for Christmas
Knead the ingredients, from flour to bitter almond oil (no baking powder), into a shortcrust pastry. Chill for about 30 minutes, then roll out to the thickness of a knife’s back. Using any cookie cutter, cut out cookies and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C (320°F) until light brown. Let cool. Spread raspberry jelly on two cookies at a time, sticking them together. Then glaze the surface with pink-colored icing. For the icing, sift the powdered sugar. Mix together with the kirsch, syrup, oil, and a little water to form a glaze. It should be thick and easy to spread—but not too thin, or it won’t cover properly. Brush the mixture onto the cooled cookies. Makes enough for about 40 cookies. Tips: You can also replace the kirsch with twice the amount of syrup if children are eating with you, or mix the kirsch syrup with water to prevent the icing from becoming too intensely colored.
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