Linzer Cookies with Vanilla Buttercream

Preparation Time: 120 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

A delightful combination of delicate dough and rich vanilla buttercream.

In a bowl, sift together the flour, powdered sugar, and baking powder. Add vanilla sugar and mix the ingredients well. Add the diced butter to the mixture and rub it into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolk and egg liqueur, and quickly knead the ingredients with cold hands into a uniform dough. Shape the dough into a ball and refrigerate for a while.
Roll out the dough on a lightly floured surface to a thickness of three millimeters. Use a cookie cutter to cut out the cookies. For half of the cookies, cut out small holes in the center using a smaller cutter. Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes.
Let the baked cookies cool, meanwhile prepare the cream. Mix the pudding powder smoothly with a few tablespoons of milk. Bring the remaining milk to a boil. Stir the pudding mixture into the boiling milk and cook until thickened. Pour the cooked pudding into a bowl, cover it with plastic wrap (to prevent a skin from forming) and let it cool completely.
Beat the butter and powdered sugar into a light cream. Add the liqueur and the cooled pudding, and mix until smooth.
Spread the prepared cream onto the cookies without holes. Cover them with the cookies that have holes and gently press them together to stick. Dust the prepared cookies with powdered sugar and serve.