Linzer eyes recipe Christmas cookies

To bake Linzer eyes, first sift the flour onto the work surface. I like to use a coarse sieve so that the flour is nice and fluffy.

Make a well in the middle of the flour and add the egg, sugar, lemon zest and cold butter cut into small pieces. It is advisable to use really cold butter here so that the dough does not become too sticky.

Mix all the ingredients together quickly to form a smooth dough. If the dough is too sticky, simply add a little more flour. Then wrap the dough in cling film and place in the fridge for approx. 30 minutes.

Preheat the oven to 180°C. Roll out the dough on a floured work surface until it is about 3 mm thick. Cut out the cookies with a cookie cutter and place on a baking tray lined with baking paper. Cut a small hole in the middle of half of the cookies - these will later become the lids of the Linzer eyes.

Bake the cookies for about 8-10 minutes until they are golden brown. I recommend checking the oven from time to time, as the cookies can burn quickly.

Remove the baked cookies from the oven and leave to cool. Then spread the undersides with raspberry jam and place the lids on top. Finally, dust the Linzer eyes with powdered sugar - and your delicious Christmas cookies are ready!