Raspberry blossoms

Ingredients for 1 servings:

• 375 g wheat flour
• 1 tsp, leveled baking powder
• 130 g sugar
• 1 packet of vanilla sugar
• 250 g butter, cold
• 1 egg(s)
• 125 g almonds, ground and peeled
• e.g. raspberry jam
• e.g. powdered sugar
• n. B. Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

My grandchildren’s favorite cookies

Place the flour, baking powder, sugar, vanilla sugar, butter, egg, and almonds in a bowl. Using the dough hook of a mixer, mix until you have a smooth dough. Shape into a ball and chill for half an hour. In the meantime, line baking sheets with baking paper. For cutting out the cookies, you will need a cookie cutter with a hole cutter and a smooth cookie cutter. Roll out the dough on a lightly floured surface. Cut out one cookie with a hole and one without a hole and place them on the baking sheet. Bake in a hot oven at 175°C (top/bottom heat) for 12 minutes until light golden. Once cooled, spread the smooth cookie with the jam and place the cookie with the hole on top. Sprinkle with powdered sugar and enjoy. This recipe makes about 40 cookies.