Apricot Sugar Cookies
For the dough: Mix flour with sugar, salt and lemon zest. Pile up on a work surface, make a well in the center, beat in the egg and distribute butter in small pieces around the bowl. Chop all ingredients with a large knife until crumbly and work everything quickly into a smooth dough. Shape into a ball and place for 30 minutes in the refrigerator.
Preheat oven to 180°C (approximately 350°F). Roll out dough on a floured surface thinly to 4 mm (approximately 1/8 inch) and cut out circles with a round cookie cutter with 3 cm diameter (approximately 1 inch). From half the cookies cut out numbers or letters centrally with different cutters. Place cookies on a baking sheet lined with parchment paper and bake in preheated oven for about 12 minutes until golden.
Melt apricot jam in a small saucepan until it is liquid and pass through a sieve. Spread all cookies with jam, sprinkle punched cookies with powdered sugar and press together lightly. Let jam dry. Dust cookies with powdered sugar just before serving.