1. Beat the butter and powdered sugar together in a bowl until the mixture is creamy and fluffy.
2. Stir in the egg yolk, vanilla sugar, a pinch of salt, the saffron threads, and the grated lemon zest into the butter mixture.
3. Sift the flour over the mixture and quickly knead the dough into a smooth ball.
4. Wrap the dough in plastic wrap and place it in the refrigerator for about 1 hour to rest.
5. Roll out the dough on a lightly floured surface to a thickness of approximately 3 millimeters.
6. Cut out cookies from the rolled dough using a round cutter (approx. 3 cm in diameter).
7. Take half of the cut-out cookies and remove the center using a small moon-shaped cutter or a knife.
8. Place all cookies on a baking sheet and bake them in the preheated oven on the middle rack at 200 degrees Celsius for approximately 12 minutes until golden brown.
9. Heat the lemon jam in a small saucepan until it becomes liquid.
10. Pass the liquid jam through a fine sieve to remove any lumps.
11. Spread a thin layer of the sieved jam onto the solid cookies.
12. Place the cookies with the cut-out centers on top, press them down gently, and let the filling set for a moment.
13. Just before serving, dust the finished cookies lightly with powdered sugar.
Nutrition per serving
kcal: 454
Protein: 6 g · Fett/Fat: 23 g · Carbs: 61 g
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