Linzer Stangerl

For the Linzer Stangerl, cream the soft butter with the sugar, lemon zest, vanilla sugar and salt. Add the egg and mix in the flour. Pour the mixture into a piping bag and pipe onto a baking tray lined with baking paper and bake at 180°C for about 10 minutes. Fill the cooled Stangerl with jam (apricot fits best) and dip one side of the Linzer Stangerl in melted chocolate.

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