Linzer Knöpfe

These Cookies are one of my families Christmas Favorites. We bake them every year and they are the kind of cookies that get better when they have rested in an airtight box for several days.

Linzer Button Cookies

For about 60 buttons

ingredients

200g butter, room temperature
100g sugar
vanilla sugar
1 egg
300g flour
about 120g jam at will, eg. Raspberry jam or black currant jelly
1 tbsp. rum
some powdered sugar for dusting

steps

Cut the butter into pieces and put into a mixing bowl. Add sugar, vanilla sugar, egg and flour and knead into a dough.

Form a ball and wrap in foil, refrigerate for at least 2 hours in the fridge.

Take the dough out of the fridge and roll out about 5mm thick on the floured work surface. Cut out circles of 4 cm with a round cookie cutter. Pierce 2 or 4 buttonholes in half of the circles (you may want to rely on a straw for this).

Bake on a baking tray lined with baking paper at 180 ° C for about 6-8 minutes until golden brown. Let cool down.

Mix jam and rum together.

Coat the circles without holes with a small amount of marmalade, then attach a button cover.

Finally dust with some icing sugar.

The cookies can be kept in an airtight box for about 2-3 weeks. They taste even better after a few days.