Ingredients
2 eggs (yolks)
125 g flour
100 g butter (room temperature)
50 g sugar
1 tsp. lemon zest (organic lemon)
Strawberry jam
powdered sugar

Preparation
Separate the eggs. Put flour, butter, egg yolks, sugar and lemon zest in a bowl and mix to form a smooth dough. Place the dough in the fridge for 30 minutes.
Preheat the oven to 180° C top/bottom heat.
Line a baking tray with parchment. Dust your work surface with a little flour. Roll out the dough and cut out the pieces.
Make small holes in half of the cookies with a small round cookie cutter.
Place the cookies on the baking tray and bake for 8-10 minutes (depending on the size of the cookie cutter).
Leave to cool down.
Spread some jam on the cookies without the holes. Then place a cookie with a hole on top and press down lightly.
Put the cookies on a plate and sprinkle with powdered sugar.

Recipe: Jessica Lerchenmüller vollmundig.org. Inspired by Fanni Amann (p. 174, recipe no. 928)