Tannenbaum‑Cookies

Ingredients

• 250 g flour
• 125 g powdered sugar
• 1 tsp lemon zest
• 1 egg
• 150 g cold butter
• flour (for dusting)
• 75 g apricot jam
• Hail sugar

Instructions

1. 1.

   Gather the flour, powdered sugar, and lemon zest on a work surface. Place the egg in the center and distribute the finely chopped butter around it. Cut everything together with a knife, then knead quickly by hand into a smooth dough. If needed, add a little water or more flour. Wrap in cling film and chill for about 1 hour.

2. 2.

   Preheat the oven to 180 °C fan‑forced. Line a baking tray with parchment paper.

3. 3.

   Roll the dough out on lightly floured surface to 3–4 mm thickness. Cut out cookie shapes (e.g., Christmas trees) and place them on the tray. Bake in the middle of the oven for about 10 minutes until golden yellow.

4. 4.

   Heat the apricot jam with 2–3 tbsp water and strain through a sieve.

5. 5.

   Remove the cookies from the oven, set them on a wire rack, and brush lightly with the jam. Sprinkle with hail sugar if desired, then let cool and dry.