1 1/4 cup vegan butter
1 cup confectioner's sugar
1/4 cup sugar
2 tsp warm water
1 tsp lemon grind
raspberry, strawberry or red currant jelly
Mix all the ingrediences well in a large bowl. Wrap the dough in a plastic wrap and place in a fridge for at least 2 hours. I usually pre-make several kinds of dough and bake it the next day.
When ready to bake preheat the oven for 350F.
Roll out the dough onto a floured surface until it is about 1/4 inch thick.
Use cookie cutters (circle-shaped ones are the most authentic) to cut out the cookies and in half of them cut out a smaller circle in the center. Make sure you have same amount of whole circles as well as the ones with the hole.
Transfer the cookies on an ungreased baking sheet and bake them for 10 to 12 minutes.
Once the cookies have cooled down spread jelly on the whole ones and cover with the circles with holes.
and voila!
Enjoy
