Linzer Taler From Grandma

For Linzer Taler from grandma first prepare a shortcrust pastry: To do this, put the flour on the countertop and crumble with cold butter or margarine. Add sugar, yolks, vanilla sugar and salt and knead into shortcrust pastry. Chill the dough for at least 1 hour (preferably overnight).

Divide the finished dough into 3 portions. Sprinkle some flour on the work surface and roll out the shortcrust dough in portions with a rolling pin to about 2 mm thick and cut out discs about 3 cm in diameter. Poke openings (circle, star, heart…) in every 2nd disk with a smaller cookie cutter and place the disks on a baking sheet lined with baking paper. (The baking sheet should be lined with the same number of full slices and slices with holes). Bake at 160 °C until light blond.

Warm the jam slightly and stir until smooth. After baking, spread the “unperforated” slices while still warm not too thinly with jam and place the slice with hole on top.

Sprinkle the finished Linzer Taler from grandma with powdered sugar.

Preparation Tip:

If you want to store the Linzer Taler from grandma for a longer period of time, fill the cooled cookies into plastic bags and store them in the freezer. 3 - 4 days before Christmas, place the frozen cookies in a tightly sealed can. Do not open the tin for at least 2 days.

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