Terraces

Ingredients for 1 servings:

• 525 g flour
• 250 g butter
• 6 egg yolks
• 1 pack flavoring (Citro-Back) or lemon peel, untreated, grated
• 1 pinch of salt
• 2 packets of vanilla sugar
• 250 g powdered sugar
• 3 tbsp powdered sugar for sprinkling
• ½ jar jelly (currants)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A very old recipe that always works makes about 50 pieces.

Quickly knead all ingredients (except for the powdered sugar for sprinkling and the jelly) into a shortcrust pastry. Chill for about 30 minutes. Then roll out to the thickness of a knife’s back and use terrace cutters (same shape, different sizes) to cut out three cookies of different sizes. Place these on baking paper and bake in an oven preheated to 160°C for a few minutes until light yellow. It’s best to sort the cookies by size, as the larger ones won’t cook as quickly as the smaller ones, which could then become too dark. Stir the jelly until smooth and fill a piping bag fitted with a small nozzle. Glue the cookies together with a dollop of jelly (one for each size), sprinkle with powdered sugar, and store tightly wrapped in a cool place. Tip: The better they will be, the better they will be if they’re allowed to stand for a while.