Spitzbuben (South Tyrolean Jam Cookies)

Ingredients for approx. 35 biscuits

125 g butter
125 g icing sugar
½ sachet vanilla sugar
slightly grated rind of an untreated lemon
1 pinch of salt
some rum
1 egg
1 egg yolk
2 tablespoons milk
300 g wheat flour
½ sachet baking powder
apricot jam to spread
powdered sugar to sprinkle

Beat the butter until fluffy, add icing sugar and stir until smooth. Add vanilla sugar, lemon peel, salt and rum.
Add egg and egg yolk and mix. Add milk, wheat flour and baking powder and knead into a smooth dough. Allow to rest for about 1 hour in cling film in a cool place.
Remove the dough and cut it out – half into rings, the other half round biscuits – and bake. Let the biscuits cool before spreading the jam on them. Sprinkle the rings with icing sugar and place on the biscuits.

Oven temperature: Bake at 180 degrees for about 10 minutes.
Before putting the biscuits in a tin, allow the jam to dry for 2 – 3 days.