Ingredients:
240 g margarine or butter
6 egg yolks
140g powdered sugar
400g flour
1 packet of baking powder
Strawberry jam
mixing bowl
Hand mixer with dough hook
rolling pin
Cookie cutter, round or flower
baking tray
2 teaspoons
Preparation:
Put the flour, powdered sugar and baking powder in a mixing bowl. Separate the 6 eggs from the whites and add the yolks to the mixing bowl, as well as the soft margarine or butter. Now knead with the hand mixer and dough hook into a smooth dough until all ingredients are well mixed.
Then gradually roll out the dough on a floured work surface until approx. 2mm thick. Now cut out with a round cookie cutter or a flower cookie cutter and then place on the baking tray lined with baking paper. When the tray is full, press the dough in the middle with the teaspoon or your finger so that the strawberry jam has room with the help of the 2 teaspoons. A small dab is enough.
If all future cookies have strawberry jam in the middle, put the baking tray in the oven at around 180 degrees Celsius, top and bottom heat for around 15 minutes. The Linzer Busserl should be golden-yellow and then they are ready. Remove from the oven, let cool and snack away.
Bon appetit!
