The cookies are like the Linzer cookies from a very fine and delicate shortcrust pastry and are filled with Pomegaranate jelly.
Preheat oven to 180° top/bottom heat.
First wash organic lemon hot, dry and grate the peel on a grater.
Put flour with baking powder, sugar, egg, butter, salt and lemon zest in a bowl and knead to a smooth dough.
Wrap in plastic wrap and let rest in refrigerator for at least 30 minutes.
Roll out dough on a floured work surface and cut out round, pomegranate shape* or star cookies from one half. Cut out the other half round cookies or star cookies with a hole in the center.
Place on a baking tray lined with baking paper.
Bake in oven for about 8 - 10 minutes.
Let the cookies cool down.
Warm the jelly slightly, stir until smooth and brush the cookies without holes with it. Roll the round cookies with the round holes in ground pistachios and sprinkle the stars with powdered sugar and then place on top.
Sprinkle the cookies with the holes first with powdered sugar and then place on top.