Filled Linz cookies

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3.6 44
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 25
  • 225 g + some flour
  • 75 g Sugar
  • 1 package Bourbon vanilla sugar
  • 125 g cold butter
  • 1 Egg yolk (Gr. M)
  • 1 TABLESPOON Rum
  • 5 tablespoons (125 g) red jelly (e.g. raspberry jelly)
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Knead 225 g flour, sugar, vanilla sugar, butter in pieces, egg yolk, rum and possibly 1 tbsp. ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.

  2. 2

    Roll out to a thickness of about 3 mm on a little flour. Cut out about 50 circles (approx. 5 cm Ø). Cut out smaller stars, hearts and moons from the middle of the half, possibly use them as dough remains. Place the cookies on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 12 minutes. Let them cool down

  3. 3

    Warm the jelly. Spread it on whole biscuits. Place 1 biscuit with a hole on each. Fill up a little with the rest of the jelly. Dust with icing sugar

Nutrition Facts

KCAL
90 kcal
CARBS
11 g
FATS
5 g
PROTEINS
1 g

Categories & Tags

MiscellaneousCookieChristmas