LINZERAUGEN – LINZER COOKIES
400 g butter
2 eggs
jam
600 g cake flour
some peel of a lemon
200 g icing sugar
2 tablespoons of vanilla sugar
4 tablespoons of milk
some almonds, chopped
Dust sugar, butter, flour, eggs, vanilla sugar, lemon peel and almonds quickly to a smooth dough and let rest for 1 hour in the refrigerator. Then roll out the dough about 3 mm thick and cut out cookies with holes and a bottom without holes. Bake for approx. 10 min. Then spread cookies with jam and put together one piece each without a hole and with a hole.
Dust with icing sugar.
Recipe and Photo: Sabine Kurasch
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