Linzer Augen

Prepare dough

• 1
  Place the soft butter, powdered sugar, and vanilla sugar in a large bowl.
• 2
  Cream the butter and sugar with a hand mixer until fluffy. Then add the egg and mix well.
• 3
  Mix the baking powder with the flour and gradually sift it into the butter-sugar mixture.
• 4
  Knead the dough with your hands until smooth and pliable.

Let dough rest

• 1
  Wrap the dough in cling film and let it rest in the refrigerator for at least 30 min. This makes the dough firmer and easier to roll out.

Preheat oven

• 1
  While the dough is resting, preheat the oven to 180°C (top/bottom heat) or 160°C and prepare two baking sheets with baking paper.

Roll out and cut out dough

• 1
  Roll out the chilled dough on a floured surface to a thickness of about 3-4 mm.
• 2
  Cut out circles with a round cutter, approx. 5cm in diameter. For half of the circles, cut out a small hole in the center (for the "eyes").

Bake

• 1
  Place the cut-out circles on the baking sheets and bake in the preheated oven for approx. 8-10 min until lightly golden brown.
• 2
  Afterward, let the cookies cool completely.

Fill & Finish

• 1
  Briefly warm the jam to make it more spreadable.
• 2
  Place some jam on each whole cookie and top with a cookie with a hole.
• 3
  Finally, dust the Linzer Augen with powdered sugar.