For the Easter cookies with raspberry filling, place sugar and flour on a large work surface. Dice the butter and spread it on top. The butter should be very soft.
Crack an egg in the middle and knead everything until the dough is firm and homogeneous. Now let the dough chill in the refrigerator for at least half an hour.
Knead the dough well again and dust the work surface with flour. Roll out to about 0.5 cm and cut out flower-shaped cookies.
Place the cookies on a baking tray with baking paper and bake for approx. 8-10 minutes at 180°C until light yellow or golden. Let the cookies cool down well.
Spread cookies with raspberry jam and glue two together at a time. Then dip half in punch glaze and let dry on a rack.
In the meantime, roll out the marzipan to about 0.3 cm and cut out with a round cookie cutter. Now press a cookie stamp with Easter motif, previously dipped in water, into the round marzipan flakes and slowly remove again.
Decorate the Easter cookies with raspberry filling with the marzipan and the Easter treat is ready!
Preparation Tip:
Knead the dough for the Easter cookies best with disposable gloves, so that not everything sticks to your fingers.
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