Sweet hearts

Ingredients for 1 servings:

• 200 g sugar
• 1 pinch of salt
• 1 lemon(s), untreated
• 250 g butter
• 2 eggs
• 2 tbsp sour cream
• 2 tbsp pear brandy
• 500 g flour
• 250 g dark chocolate coating
• 2 tbsp double cream
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 27 minutes

approx. 60 cookies

Cream together the sugar, salt, grated lemon zest, and butter. Gradually mix in the eggs, sour cream, and pear brandy. Knead in the flour. Wrap the dough in foil and chill for 1-2 hours. Roll out the dough thinly on a lightly floured surface. Cut out hearts and place them on a baking sheet lined with baking paper. Bake the cookies in a preheated oven at 160°C-180°C (top/bottom heat) for 10-12 minutes. Melt the chocolate coating in a water bath, stirring in the double cream. Place two hearts together using a small amount of chocolate coating and dip halfway into the chocolate coating. Let them dry on a wire rack.