One more cookie variation which shouldn’t be missing in any box with Christmas cookies! 🙂
Ingredients for approx. 50 pieces
- 400 g all-purpose flour
- 100 g icing sugar
- 250 butter, cold
- 1 egg yolk
- grated zest of one lemon
- scraped seeds of one vanilla bean
- a pinch of salt
- 2 tablespoons dark rum
- black currant jelly
Sift the flour together with icing sugar. Add diced cold butter, egg yolk, lemon zest, vanilla seeds and rum. Combine to a soft dough. Wrap it with plastic foil and leave in the fridge for 2 hours.
Line two baking trays with baking paper. Roll out the dought about 5-8 mm thick and cut the cookies by using Spitzbuben-typical cutters. Distribute them on the baking trays with some distance in between them. Bake the cookies in preheated oven for 10-12 minutes at 180°C. Let cool down on the tray.
Heat up some jelly in a small pan over medium heat by constantly stirring until the jelly becomes liquid and smooth. Add some of the jelly to a cookie and cover it with a second one to form a sandwich. Dust with some icing sugar if preferred and store in an air-tight container.