From a Pot: Linzer Cookies

Linzer Cookies

• Flour: 310 g

• Powdered sugar: 100 g

• Butter: 220 g

• Egg: 1

• Rum: 2 tsp

• Salt: 0.5 tsp

• Vanilla sugar: 10 g

• Lemon zest: 1 lemon

• Powdered sugar: for sprinkling on top

• Jam

1. Sift the flour onto the work surface and then add the egg, salt, sugar, rum and lemon zest.
2. Cut the butter into small pieces and add it to the flour mixture. Knead all the ingredients together to get a dough. Shape it into a ball, wrap it with a plastic wrap and place it in the refrigerator for 1 hour.
3. Roll out the dough on a floured work surface to about 3 mm thick.
4. Cut the cookies out from the dough with a cookie cutter. Use different cookie cutters, one with a hole in the middle and the other without a hole.
5. Bake in a preheated oven at 180 degrees Celsius for about 10 - 15 minutes, or until golden brown.
6. Wait for the cookies to cool down a bit, then coat all the cookies without holes with a jam (use about half teaspoon of jam for a cookie). Cover them with cookies that have holes in the middle, then sprinkle some powdered sugar on top.