500 g /17 oz) flour
120 g (4 oz) sugar
1 tbsp vanilla sugar
1 pinch of salt
1 egg yolk
2 cl rum
250 g (9 oz) butter
+ jelly for the filling
Sift the flour on the table and press a little pit in the middle. Then add the sugar, vanilla, salt, the egg yolk and the rum. Cut the butter into flakes and put them on the edge of your ingredients (as in the picture).
Now mix everything together, knead the dough and let it rest in the fridge for about 1 hour.
Roll out the dough and cut out round cookies (for the bottom) and round cookies with a hole in it (for the top). I have a special cookie cutter for it which makes it a little bit easier and I can cut out tops with pretty heart shaped pr flower shaped tops.
Bake them for 10-15 minutes (preheated oven at 350 Fahrenheit). Watch out and don’t bake them too long so they don’t turn too brown.
Let them cool.
For the filling: heat the jelly and put a dab of jelly on each bottom. Place the top cookie on top of it and dust the cookies lightly with icing sugar.