Hussar Thumbprint Cookies

In a bowl, mix flour, ground hazelnuts, sugar and vanilla sugar well.

Add the cold butter cut into pieces and the egg yolks.

Quickly knead everything into a smooth shortcrust dough without overworking it.

Shape the dough into a flat disk, cover and chill in the fridge for at least 1 hour.

Preheat the oven to 180 °C (350 °F) conventional heat and line a baking sheet with parchment paper.

Form balls of dough about 2 cm in size and place them on the sheet with some space between them.

Press a dent into each ball using the handle of a wooden spoon.

Fill the indentations with dark jam or pipe it in using a piping bag.

Bake the Hussar cookies at 180 °C for about 15 minutes, then cool on a wire rack.