Tender cream cheese biscuits with jelly

Ingredients

Directions

1. 1

   For the dough, first knead butter in pieces, sugar, vanilla sugar, 250 g flour, cream cheese and egg with the dough hooks of the mixer and then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes.

2. 2

   Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough 2-3 mm thin on a little flour. Use a round cookie cutter with a wavy edge (approx. 4 cm Ø) to cut out approx. 60 cookies.

3. 3

   Cut out small stars or hearts (approx. 1 cm Ø) from half of the cookies. Knead the dough again and again, roll out and cut out again.

4. 4

   Place the cookies on the baking trays and bake in the hot oven for about 7 minutes one after the other. Take them out and pull them off the baking tray together with the baking paper. Let them cool down.

5. 5

   For the filling, warm the jelly and fill it into a disposable piping bag. Spray some jelly onto each cookie without a star or heart. Place the remaining cookies on top, press them lightly and let them dry.

6. 6

   Dust with icing sugar.