Yota's lemon cookies with cognac or sherry

Ingredients for 1 servings:

• 1 lemon(s), organic, zest
• 1 packet of vanilla sugar
• 80 g butter, room temperature
• 80 g powdered sugar
• 1 m.-sized egg(s)
• 2 tbsp cognac or sherry
• 2 pinches of salt
• 1 pack of vanilla pudding
• 180 g flour
• 100 g raspberry jam or apricot jam
• 1 pack of dark chocolate coating
• e.g. desiccated coconut or colorful sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 52 minutes

Lightly grate the organic lemon, sprinkle the zest with vanilla sugar, and let it sit for a few minutes. Then mix well with softened butter. Gradually add the powdered sugar. Add the egg and salt and mix well, then add the cognac or sherry and stir until smooth. Sift the custard powder with the flour and stir in a spoonful at a time. Wrap the dough in plastic wrap and refrigerate for 1 hour. Flour your work surface, roll out the dough to about 2.5 mm thick, and cut out cookies in your favorite shape. Tip: You can also roll the dough before refrigerating it and then slice it later—the cookies will be more even and attractive when cut out. Place on a baking sheet lined with baking paper (not too close together) and bake at 190 degrees Celsius (preheated) on the middle rack for about 12 minutes. Always keep an eye on them, as every oven is different. We don’t want dark cookies, just golden yellow! About 2-3 minutes after the cookies come out of the oven, carefully turn half of them over using a fine spatula and place a dollop of jam in the center of each one. Cover with the remaining cookies and let them cool on the baking sheet. Once the cookies are cool, melt the chocolate coating and prepare the crumb topping. Dip the cookies in the chocolate coating and roll them in the crumb topping. These cookies are supposed to keep for a very long time, but they won’t last that long.