Yuzu Cookies - Weihnachtsgebäck

125g Butter

Beat the butter and sugar until creamy, then add the egg and vanilla extract. Finally, mix the flour with the grated yuzu peel, add it to the bowl and work everything into a smooth dough using a dough hook or flat mixer. Wrap the dough in cling film and let it rest in the fridge for about 1 hour. Then knead again briefly, roll out on a floured work surface to a thickness of about 4mm and process as cold as possible. Bake the cookies at 180°C top and bottom heat for about 10 - 13 minutes. Once cooled, spread one biscuit with yuzu jam and place one on top. Cover with icing (ideally mixed with yuzu juice) or similar.