Blondie

For the blondies, gradually cream butter with sugar, salt and yolks until fluffy. Add lemon zest, vanilla sugar, baking powder and rum. Finally, mix in sifted flour. Cover the mixture and let it rest in the refrigerator until it is firm. Due to its firmness, the dough works best when pressed through a cookie attachment using a food processor. You can use a wide variety of shapes for this.

Place on a prepared baking sheet and bake in a preheated oven at 165°C to 175°C for 12 to 14 minutes until light brown on sight. Spread half of the cooled cookies with jam on the smooth side and place the other half on top. Dip the blondies in chocolate icing or decorate with it.

Preparation Tip:

If you don't have a food processor, you can also use a piping bag to pipe the dough. But for this the dough must be processed immediately.

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