Jam cookies

Ingredients for 25 servings:

• 300 g flour
• 200 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of baking powder
• 2 eggs
• 2 tsp flavoring (Citro-back)
• 2 drops of bitter almond flavor
• 1 tbsp whipped cream
• 40 g almonds, chopped
• 200 g apricot jam
• 150 g jelly (currant jelly), black
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead together flour, fat, sugar, vanilla sugar, baking powder, one egg, Citro-back, and cooking oil. Chill the dough for about 30 minutes. Roll out the dough thinly. Cut out cookies using cookie cutters (about 50). Use smaller cutters to cut out the center of half of the cookies, leaving a 1/2 cm wide edge. You can roll out and cut out the remaining dough until there is nothing left. Place the whole cookies on a greased baking sheet. Separate the rest of the egg. Brush the edges of the cookies with egg white, then place the edges on the whole cookies. Whisk the egg yolk and cream together and brush the edges with this mixture. Sprinkle with almonds. Bake the cookies at 200°C (electric oven) for 12-15 minutes. Let cool. Strain the jam through a sieve and bring to the boil. Also bring the jelly to the boil. Spread everything into the center of the cookies and let it dry. Dust with powdered sugar.