Ingredients
- 250 gr butter
- 4 tblsp sugar
- 1 whole egg
- 1 egg yolk
- 500 gr all-purpose flour
- 200 gr icing sugar
Servings:
Instructions
- Beat sugar and butter with mixer until well blended. Add the egg, egg yolk, lemon zest and vanilla sugar. Beat until light and fluffy. Add flour into the butter mixture, mix well. Roll out dough on lightly floured surface on 1/8 inch thickness and cut cookies with small glass.
- Preheat oven to 180 and line a baking sheet with parchment paper.
- Bake for 10 minutes (you don't want the cookies to be brown). Cool for 5 minutes, then spread a little bit of the raspberry jam onto one side of a cookie, top it with another (don't put too much filling, you don't want it coming out the sides).
- Serve the following day but the best is to let age 5-7 days before serving.
- Can be stored for a few months in the freezer and then brought to room temperature before serving.
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