Tender Spoon Cookies

Mix sugar and vanilla sugar; combine flour and baking soda separately.

Preheat the oven to 150 °C (fan) and line a baking sheet with parchment paper.

Heat the butter in a saucepan until it turns lightly browned; it should not foam.

First stir in the sugar mixture, then the flour mixture with a wooden spoon, then remove the pan from the heat.

Immediately scoop out small portions with a teaspoon, form into balls and place on the sheet with some space between them.

Bake the cookies for about 10 minutes until they are light brown.

Let the cookies cool completely on the baking sheet.

Warm the raspberry jam briefly until it is spreadable.

Sandwich the cookies in pairs with some jam and dust with powdered sugar if desired.