These are my personal favorite cookies for Christmas; they taste so wonderfully of jam and lemon. Here is the recipe, have fun baking!
Read also: Christmas cookies – recipe for crunchy sticks
Photo by Sabine, meinhaushalt.at
On the work surface, put the flour, the sugar, the lemon zest, the egg and the finely chopped butter.
Quickly mix with your hands into a smooth dough.
Wrap in cling film and chill in a bowl for 1 hour.
Preheat the oven to 180° C (top and bottom heat) and line the baking sheet with baking paper.
If there is no baking paper, grease the baking sheet.
Dust the work surface with a little flour and roll the dough out to about 3-4 mm thick.
Cut out any cookie shapes you like, just always make sure that two fit together.
Here I use Linzer cookie cutters and always make one whole cookie and one cookie with holes; it looks very nice because the jam is visible.
Place the cookies on the baking tray and bake in the oven for approx. 10 minutes.
Heat the apricot jam in a water bath and spread it on the cookies, then always sandwich two together.
Let cool on a rack and dust with powdered sugar.
I also always use the small cut-out cookies that come from the 'holes', because my Linzer cookies can be cut with heart-, flower- or round-shaped holes.
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