Ingredients
240 g flour
150 g butter
2 egg yolks
70 g powdered sugar
2 tsp vanilla sugar 1 organic lemon(s), finely grated zest (or 1 packet of Citroback)
1 pinch(s)
salt
raspberry jam and/or blackcurrant jam
powdered sugar for dusting
Preparation
Total time approx. 2 hours 50 minutes
Knead all ingredients together with the dough hooks to a smooth dough. Chill for 1 – 2 hours.
Line a baking sheet with parchment paper. Preheat the oven to 200 degrees top/bottom heat (fan approx. 180 degrees).
Shape the dough into small balls and place them on the baking sheet. Using a wooden spoon handle dipped in flour, drill hollows into the balls. Caution – please do not pierce!
Stir the jam until smooth and fill it into the recesses of the dough balls with a piping bag (I always do this with a small espresso spoon).
Bake in a preheated oven for 10 – 15 minutes. Please watch! Don’t let them get too brown!
Allow to cool, then dust with powdered sugar.
Makes about 40 pieces.