Makes approx. 50 filled cookies + 30 mini ones (from the holes of the big ones)
Cut the butter into cubes and put in a mixing bowl together with the sugar and icing sugar and mix.
Add the egg and mix again, then add the flour, salt and spices and beat into a smooth dough.
Flatten the dough into two discs, wrap in cling film and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 180°C fan.
Roll out one disk of chilled dough on a surface dusted with flour to a 3mm thickness.
Cut out 40 cookies with a 5cm cookie cutter and place on baking trays lined with baking paper. Recombine your dough off-cuts and re-roll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.
Bake the cookies in the preheated oven for 10 minutes or until browned at the edges. Transfer to a wire rack and leave to cool completely.
Cut out a second batch of 40 cookies to go on the top of the whole cookies and cut out a hole in the middle with a smaller cookie cutter.
With the rest of dough, cut out an equal number of whole cookies and cookies with a hole.
Bake the cookies with the hole and the small cookies from the middle in the preheated oven for 8 minutes, transfer to a wire rack and leave to cool completely.
Once the cookies are cool, spread Quetschekraut or damson jam on the bottom cookie and top with a cookie with a hole, sandwiching them together.
Mix 2 tablespoons of icing sugar with a few drops of cherry liqueur or lemon juice to create a smooth icing. Drizzle drops on top of the little cookies from the middle.
Leave the cookies out to dry overnight, as the jam will become less sticky and the icing will become firm.
These will keep in a tin for 2 weeks.
TIP: You can of course use any other jam for these cookies: raspberry works especially well.