Ingredients (40 linzer cookies)
- 210 g flour
- 140 g mutter
- 70 g icing sugar
- 2 egg yolks (or 1 whole egg)
- vanilla sugar
- šťáva z půlky citronu
- half teaspoon of baking powder
Knead the dough by hands on a baking desk, wrap it in the food foil to prevent the dry off, and let it rest in the fridge overnight (don’t worry, it can wait 2 nights or a week too).
Flour the working surface decently, roll out the dough by baking roll. The sheet of dough should be thick about 3 mm. Cut out the shapes, half of them with a hole in the middle.
There is a lot of butter in linzer dough, you need to work with it quickly otherwise it’s going to stick (or let half of the dough in a fridge and work just with another half).
Bake in a preheated oven at 160 °C hot air for about 7 minutes. After cooling down join pieces with holes with those without by red currant jam.
Store in a colder dry place, hopefully until Christmas day.