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●ZUTATEN:
für 45-50 Plätzchen:

Keksteig:
250 g weiche Butter
100 g Puderzucker
1 Eigelb Gr. M
etwas Vanille (Pulver, Paste oder Extrakt)
70 g Kakao
380-400 g Mehl, glatt (in Ö W480, in D 405er)

Füllung Ganache:
200 g weiße Kuvertüre
80 ml Sahne

Füllung Marmelade:
200 g Kirschmarmelade
etwas Rumaroma, optional

Deko:
Schokoblättchen und etwas Marillenmarmelade
50 g weiße Schokolade für die Deko + 1 TL Kokosfett
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●INGREDIENTS:
For 45–50 cookies:
Cookie dough:
250 g soft butter
100 g powdered sugar
1 egg yolk (size M)
a little vanilla (powder, paste, or extract)
70 g cocoa powder
380–400 g all-purpose flour (Type W480 in Austria, 405 in Germany)
Ganache filling:
200 g white couverture chocolate
80 ml heavy cream
Jam filling:
200 g cherry jam
a little rum flavoring, optional
Decoration:
Chocolate leaves and a little apricot jam
50 g white chocolate for decorating + 1 tsp coconut oil

Cookie Preparation
1) In a mixing bowl, beat the soft butter, powdered sugar, vanilla, and egg yolk until creamy.
2) Add the cocoa powder and the flour in portions. Mix only until a smooth dough ball forms. The dough should be soft rather than firm.
3) Divide the dough into two equal parts. Flatten each portion (this helps it chill faster) and wrap it in plastic wrap. Chill for 1–2 hours or overnight.
4) Preheat the oven to 175°C (top/bottom heat). Once chilled, the dough will be firm and crumbly. Break it into pieces, warm it slightly with your palms, and roll it out on a lightly floured surface to about 3–4 mm thickness. Don’t roll it too thin, or the cookies will burn easily.
5) Cut out circles (about 4 cm in diameter) and place them on a baking sheet lined with parchment paper. For half of the cookies, cut out a small hole in the center (these will be the tops later).
6) Collect the leftover dough scraps, knead them together, flatten the dough again, wrap it in plastic wrap, and chill it once more. Even 15–20 minutes helps — the cooler the dough, the easier it is to work with. Repeat the same process with the second dough portion.
7) Bake the cookies for about 10–12 minutes. Keep an eye on them, as they can darken quickly depending on your oven. After baking, let them cool for a few minutes. Then carefully remove them from the tray, flip them over, and let them cool completely on a board or tray.
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Filling, Assembly & Decoration
8) Finely chop the white couverture. Gently heat the cream (do not boil!) and melt the chocolate in it. Cover the mixture with plastic wrap and let it cool at room temperature, then refrigerate for 1–2 hours or overnight.
9) Spread a thin layer of warm apricot jam on the top cookie pieces (the ones with the hole) and sprinkle them with chocolate flakes.
10) Melt the white chocolate together with the coconut oil over a water bath or in the microwave. Allow the chocolate to cool until just lukewarm. Transfer to a piping bag, snip a very small opening, and decorate the tops of the cookies (see video). Let everything set completely.
11) Briefly whip the ganache until creamy. Transfer it to a piping bag and pipe the ganache around the edges of the bottom cookies.
12) Spoon a bit of warm cherry jam (with rum flavoring if desired) into the center.
13) Place the decorated tops (the ones with the hole) onto the filled bottoms and press gently to secure.
14) Allow the cookies to cool completely and set.

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