Sift through flour and icing sugar and pile on the work surface, making a small notch in the middle.
 

Cut the cold butter into small cubes and put it in the notch, beat the egg and with vanilla sugar, a small pinch of salt and some grated or finely ground lemon zest from STAY SPICED ! quickly process into a smooth dough. Alternatively, of course, you can also knead with a food processor.

 

Form the dough into a ball, wrap it in transparent foil and let it rest cool for at least 1/2 hour.
 

Now roll out the dough about 2 mm thin and cut out round slices. For half of the cookies, additionally cut out a small hole in the middle. For larger discs, three holes can also be cut out.
 

Meanwhile, preheat the oven to approx. 180 °C hot air.
 

Line the baking tray with baking paper and place the cookies on top. Bake in the preheated oven under observation for about 8-12 minutes until light yellow. Remove and allow to cool briefly.
 

Brush the lukewarm biscuits without holes with slightly heated strawberry or apricot jam, put on the remaining cookies with the holes and sprinkle the Linz eyes with icing sugar.

 

S! Tip: Instead of the vanilla sugar, STAY SPICED ! TNT sugar can be used for the dough.