Filled Nut-Coconut Cookies

Ingredients

• 250 g baking mix (for cookies)
• 80 g Butter
• 1 egg yolk (M)
• 2 tbsp milk
• 6 tbsp water
• 50 g sugar
• 1 packet vanilla sugar
• 100 g ground hazelnuts
• 2 tbsp kirschwasser
• 50 g apricot jam
• 40 g coconut flakes
• 60 g strawberry jam

Instructions

1. 1.

   Knead the baking mix with butter, egg yolk and milk into a smooth dough. Roll out thin on a floured surface and cut round cookies (3 cm diameter). Place on parchment-lined baking trays and bake in preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 8‑10 minutes until pale. Cool on a wire rack.

2. 2.

   For the filling, boil water with sugar, vanilla sugar, hazelnuts and Kirschwasser in a pot while stirring. Let it cool slightly. Spread half of the shortbread cookies with the mixture and carefully place the remaining cookies on top.

3. 3.

   Boil apricot jam with 2 tbsp water, strain through a sieve and pour onto a plate. First roll each cookie side in the jam, then in coconut flakes.

4. 4.

   Boil strawberry jam with 2 tbsp water until vigorous, let cool slightly and dab a small amount onto each cookie.