Linzer Cookies with Chocolate Glaze

Beat the softened butter and powdered sugar in a bowl until smooth and creamy.

Stir in the vanilla sugar, finely grated lemon zest, a pinch of salt and the rum.

Stir in the egg yolk until everything is well combined.

Mix the flour and baking powder, add to the butter mixture and quickly knead with the milk into a smooth dough.

Cover the dough and let it rest in the refrigerator for about 60 minutes.

Preheat the oven to 160 °C fan (or 180 °C conventional) and line a baking sheet with parchment paper.

Roll the dough thinly on a floured work surface, cut out cookies and for half of them cut a small hole in the center.

Place the cookies on the baking sheet and bake for about 10 minutes until they stay pale and only take on a light color.

Remove the cookies from the sheet and let them cool completely on a wire rack.

Melt the couverture in a hot water bath and stir until smooth.

Warm the raspberry jam briefly, put a dollop on the bases (without holes), coat the tops (with holes) with the chocolate and sandwich them together.