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# Preparing the dough
Whisk the softened butter with the sugar, vanilla sugar and lemon peel.
Mix the flour with the ground almonds.
Alternate adding an egg and some of the dry ingredients, whisking in between.
Whisk until you have a smooth, buttery dough.
Wrap in cling film and rest in the fridge for at least an hour, better two. You can leave the dough in the fridge overnight, too.

# Baking the cookies
Sprinkle some flour on your working surface and roll some of the dough until about 3 mm or 1/8 in thick.
Use a cookie cutter to cut out shapes. For half of the cookies, also cut out a hole in the center.
Traditionally, these cookies are now baked (for about 10 to 12 minutes). Then put 1/2 teaspoon of jam on the  whole cookie while still warm and top it with a "ring" cookie.
We prefer to add the jam and top the full cookie with the ring before baking, though. This makes the jam sticky and the cookies hold together more nicely.
Finally, dust with some icing sugar and enjoy.
Tip: Store the cookies in a metal tin to keep them moist. You can also add a piece of apple, partially wrapped in tin foil to keep them extra soft.

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