For the Linzer eyes, knead the ingredients into a smooth dough and let rest for about 1 hour.
Roll out the dough to a thickness of 3-5 mm and cut out one cookie without a hole and one with a hole and bake at 180 °C top/bottom heat.
Let the cookies cool down and glue one cookie with and one without apricot jam together and sprinkle with powdered sugar.
Preparation Tip:
Put the linzer eyes in a cookie tin, put the lid on just loosely and leave in the kitchen for 1-2 days and they will be soft.
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