Linzerkranzerl

For the Linzerkranzerl, quickly knead together flour, sugar, butter and yolks with lemon zest and vanilla sugar. Chill for at least 1 hour. Then roll out as thinly as possible.

Cut out half of the cookies without a hole, the other half with a hole. Bake at 180°. When cooled, spread jam on the cookies without holes and place one cookie with a hole on each. Sprinkle the finished Linzerkranzerl with powdered sugar.

Preparation Tip:

Store the Linzerkranzerl in a cookie tin.

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