Pile the flour and powdered sugar on the work surface and make a well in the center.
Cut the butter into small pieces, put it into the hollow, beat the egg into it and quickly work it into a smooth dough with a little vanilla sugar, a small pinch of salt and some grated lemon peel. (Or knead with a food processor).
Shape the dough into a ball, wrap it in cling film and let it rest in a cool place for about half an hour.
Now roll out the dough about 2 mm thin and cut out round discs. Cut out a small hole in the middle of half of the cookies (cut out up to 3 holes for larger cookies).
Preheat the oven to approx. 180 °C, line a baking tray with baking paper and place the cookies on it.
Bake in the preheated oven for approx. 8-12 minutes until light yellow. Remove and allow to cool briefly.
Spread the lukewarm cookies without holes with slightly warmed jam, place the remaining cookies on top and sprinkle the Linzer eyes with powdered sugar.
Preparation Tip:
Linzer Augen are a traditional Austrian cookie recipe. Store the cookies best in an airtight sealable cookie tin, so they stay fresh longer.
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