Cookies with Rosehip Jam

Ingredients

• 250 g flour
• 150 g finely ground hazelnuts
• 2 egg yolks
• 1 pinch salt
• 1 tsp gingerbread spice
• 150 g powdered sugar
• 300 g butter (crumbled)
• 200 g rosehip jam
• flour (for the work surface)
• 50 g powdered sugar (for dusting)

Instructions

1. 1.

   Mix all ingredients except the rosehip jam and quickly knead into a smooth dough, shape into a ball, wrap in foil, and chill in the refrigerator for about 30 minutes. Preheat the oven to 180°C with top and bottom heat. On a floured surface roll the dough out to about 3 mm thickness and cut out circles about 6 cm in diameter; place half on baking sheets lined with parchment paper. From the remaining dough, use a smaller cutter to make rings. Knead the leftover scraps back together and repeat. Place the remaining dough circles on the baking sheet and bake for about 15 minutes in the preheated oven. Remove and let cool. Spread rosehip jam on the cookies, place the rings on top, and use a squeeze bottle to pipe the remaining jam into the center of each cookie.

2. 2.

   Serve dusted with powdered sugar as desired.