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wiseheartThis is the version I actually baked this year... actually, half of it. I give you the ingredients for a full portion, for roughly 2 baking tins.
Ingredients:
420 gr white flour
280 gr butter or margarine
140 gr sugar
the juice and the ground peel of 1/2 lemon
2 eggyolks
some red jam to glue them together
(recipe says red currant; I used sour cherry jam with a bit of rum, it worked like a charm)
icing sugar to sprinkle them
How to make it:
- Mix ingredients (save the jam and the icing sugar, of course). Put the dought into the fridge for at least one hour.
- Roll out the dough 4 mm thick. Cut out flower-shaped cookies; there should be an even number of them. Cut a hole in the middle of one half of them.
- Bake them in the pre-heated oven at 200°C until they're light yellow. Let them cool.
- Heat up the jam, add a bit of rum and glue two cookies together: one with a hole and one wiithout.
- You can keep them in a tin box for several weeks.
Ingredients:
420 gr white flour
280 gr butter or margarine
140 gr sugar
the juice and the ground peel of 1/2 lemon
2 eggyolks
some red jam to glue them together
(recipe says red currant; I used sour cherry jam with a bit of rum, it worked like a charm)
icing sugar to sprinkle them
How to make it:
- Mix ingredients (save the jam and the icing sugar, of course). Put the dought into the fridge for at least one hour.
- Roll out the dough 4 mm thick. Cut out flower-shaped cookies; there should be an even number of them. Cut a hole in the middle of one half of them.
- Bake them in the pre-heated oven at 200°C until they're light yellow. Let them cool.
- Heat up the jam, add a bit of rum and glue two cookies together: one with a hole and one wiithout.
- You can keep them in a tin box for several weeks.
