Spitzbuben with Apricot

Place flour, sugar, vanilla sugar, egg and softened butter in a bowl and knead into a smooth shortcrust pastry.

Shape the dough into a flat disc, wrap in cling film and chill in the fridge for 60 minutes.

Preheat the oven: fan 160 °C (conventional 180 °C). Line a baking sheet with parchment paper.

Lightly flour the work surface, roll the dough to about 4 mm thickness and cut out circles.

For half of the circles, cut a small hole in the center and place all cookies on the prepared baking sheet.

Bake the cookies for about 10 minutes until they remain pale and only take on a light color. Then let them cool completely.

Briefly warm the apricot jam so it becomes spreadable.

Thinly spread the warm jam on the whole cookies. Dust the cut-out cookies with powdered sugar and place them on top as lids.