Linzer Augen

(Recipe suggested by Roxx)
450 g flour
300 g soft butter
150 g caster sugar
1 egg yolk
1 pinch of salt
sweetness for stuffing

Linzer Augen

Knead the dough and leave to cool between 3 and 12 hours.
Remove the dough from the refrigerator and spread a sheet with the rolling pin. Cut into shapes, place on a tray lined with baking paper and bake at 170 °C for 12 minutes. Once cooled, stick two by two with jam or sweetness. Powder with sugar.

(Photo: Roxx)

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