For the Maissauer Krapferl, finely crumble flour and butter. Then add yolks and mix. Now quickly incorporate sugar, vanilla sugar and lemon zest and chill the dough.
Roll out the dough to 1/2 cm thick and cut out round, small doughnuts. Bake the Maissauer Krapferl in the oven until light brown.
Then assemble 2 cookies each with currant marmerlade.
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