LINZERAUGEN – LINZER COOKIES
- 400 g butter
- 2 eggs
- 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
Mix sugar, butter, flour, eggs, vanilla sugar, lemon peel and almonds quickly to a smooth dough and let rest for 1 hour in the refrigerator.
Roll out the dough about 3 mm thick and cut out cookies with holes and a bottom without holes.
Bake for approx. 10 min.
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