For the dough:
120g soft butter
1/2 tsp vanilla
flour to roll out dough
For the filling:
80g Maintal Rosehip Preserve Extra
120g icing sugar
1/2 pck vanilla sugar
1. Whisk butter, sugar, and vanilla creamy. Knead flour under and stretch the dough into a sheet. Cover and keep cool for 30 minutes.
2. Preheat oven to 160º. Roll out dough 3mm thick on a floured surface. Cut out cookies with star shaped or snow crystal shaped cookie cutters. Put onto a baking tray lined with baking paper.
3. Cool for 15 minutes. Bake in the oven in the middle rack for ca. 15 minutes. Put onto a baking grid and let cool.
4. Stick 2 cookies together with rosehip preserve extra. Whisk icing sugar and a little bit of water to an icing sauce. Put the thick sauce in a freezer bag, cut off one corner and squeeze the thick sauce in a snow flake pattern onto the cookies. Mix vanilla sugar with sugar and dust the cookies. Let the icing dry.
Preparation ca. 30 min., baking time 15 min., cooling time 45 min.