Put all the dough ingredients in a bowl, first knead roughly with the dough hook of the hand mixer and then quickly knead to a smooth dough with your hands on a lightly floured work surface.
Preheat the oven to 180 ° O / bottom heat, line 1 tray and an underlay with baking foil or paper. Cut off portions of approx. 25 g each from the dough, roll them into balls and place them further apart on the tray and base. When all are rolled, use a cork dipped repeatedly in a little bakery starch (or flour) to make large hollows so that there is space for 1 teaspoon of jam. When they are all hollowed out, fill them with the jam. The baking time on the 2nd rail from the bottom is 12 minutes per tray.
These cookies are of course not only suitable for Easter ..... only called them that because they look like small fried eggs after baking ... 😉 The above number of people refers to the number of grams of blanks used here 22 pieces. If you want to make smaller ones, you might only take 18-20 g. The amount of filling could then be reduced a little.