Vanilla Sandwich Cookies
- 150 grams softened butter
- 1 egg
- 100 grams sugar
- 1 packet Vanilla sugar
- lemons (zest)
- 275 grams Pastry flour (plus more for the work surface)
- 1 teaspoon Baking powder
- 1 pinch salt
- 100 grams Cherry jam
- 100 grams powdered sugar
- 2 tablespoons lemon juice
- red Food coloring
- 10 Maraschino cherry
In the bowl of an electric mixer, beat the butter until creamy. Beat in the egg, sugar, vanilla sugar and lemon zest until light and fluffy.
Stir together the flour, baking powder and salt, fold into the dough then knead until firm and pliable. Add a little flour if the dough is too soft. Divide the dough in half, wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough to 2 - 3 mm (approximately 1/8-inch) thickness. Cut out half the dough with a 3 1/2 cm (approximately 1 1/2-inch) round cookie cutter and the other half of the dough with a 3 cm (approximately 1 1/2-inch) square cookie cutter.
Spoon a dab of jam in the center of half the cookies and top with the remaining cookies. Place on the baking sheet and press the edges closed with the tines of a fork.
Bake until golden brown, about 15 minutes. Let cool.
Mix the powdered sugar with the lemon juice until smooth and add just enough food coloring to make the icing light pink. Spread over the cookies and garnish with thin slices of candied cherries.