Spitzbuben

For the Spitzbuben, quickly knead together all the ingredients for the dough. Wrap in plastic wrap and let rest in a cool place for 1 hour. Roll out the dough about 3 mm thin. Cut out half of the dough without holes, the other half with holes and bake at 170 degrees for about 10 – 12 minutes.

After cooling, assemble one cookie with hole and one without hole with jam, then sprinkle with powdered sugar and store in cookie tin.

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