They taste heavenly (I am serious) and are quite easy to make once you get the hang of it. Couple of things you need to be aware of, however: 1/ they are VERY fattening 2/the dough is made mostly of butter (hence the warning no.1) so if it becomes too soft it is almost impossible to work with (the solution to the problem is listed bellow).
2 sticks (1 cup) of soft, unsalted butter
2/3 (5 oz) cup of sugar
1 Tsp of grated lemon rind
1 Tbs vanilla extract
4 egg yolks
2 and 1/4 cups (18 oz) of all-purpose flour
3/4 cup (6 oz) or raspberry, strawberry or red currant jelly
1/4 (2 oz) of powdered sugar
In a big bowl, mix in the butter, sugar, lemon grind, vanilla extract and egg yolks.
Slowly mix in the 1 and 3/4 cups of flour
Work the mixture into a dough and place it in the fridge for about 2 hours (or overnight)
Pull the dough out of the fridge and let it stand in the room temperature for a while until it is workable (about 1 hour)
The hardest part: Roll out the dough onto a floured surface until it is about 1/4 inch thick (coat the pin with flour as well; as you are rolling out the dough, keep sprinkling it with a little bit of flour at the time to prevent sticking)
Use cookie cutters (circle-shaped ones are the most authentic) to cut out the cookies and in half of them cut out a smaller circle in the center.
Transfer the cookies on an ungreased baking sheet (use spatula for the transfer if necessary) and bake them for 10 to 12 minutes (see step 1 bellow)
Once the cookies have cooled down spread half o them with jelly (see Step 2 bellow)
Sprinkle the cookies “holed” cookies (i.e. cookies with holes) with with powdered sugar
Put those powdered cookies on top of the jellied cookies (see Step 3 bellow)
And you are done! Now taste the heaven….
( Preheat the oven for 325 F )