Linzer Eyes Cookies



110 g / 3/4 cup icing sugar 
220 g / 1 cup butter 
310 g / 2 1/3 cups flour
1 egg yolk
1 tablespoon vanilla sugar
Lemon peel


Apricot or redcurrant jam 
Icing sugar for sprinkling


Cut the cold butter into small pieces and quickly crumble with the flour.  Add sugar, egg, vanilla sugar, and grated lemon peel and mix into a smooth dough.  Let it rest in the refrigerator for 1 hour. 

Then roll out the dough about 3 mm thick and cut out the slices with a cutter. Cut holes into half of the slices (use a special cutter or small biscuit cutter). Place the slices on the baking tray and bake in a preheated oven at 200°C / 392°F for about 10 minutes until golden brown.

In the meantime, bring the currant jam to a boil, stir until smooth and allow to cool down.

After baking, sprinkle the slices with the hole with icing sugar while still warm. Then, coat the bottoms with jam and place the tops.

We recommend to store them in sealed metal boxes.

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