Ingredients:

 

1 Egg

1 Pinch of Salt

1 Packet of Vanilla Sugar

120 g Caster Sugar

250 g Flour

125 g softened Butter

Jam

 

Method: 

 

Crack an egg into a large mixing bowl, add a pinch of salt, vanilla sugar, and caster sugar. Mix all ingredients thoroughly for about 1-2 minutes until a white mixture is obtained. Add flour to the mixture and stir with fingertips until a sandy mixture is obtained. Then add the butter cut into small pieces. Form the dough into a ball and let it rest in the fridge for at least 30 minutes.

 

Preheat the oven to 180 °C. Dust your work surface with flour and roll out the dough (about 5 mm thickness). Using a pumpkin-shaped cookie cutter, or circle cookie-cutter and cut out your cookies. On half of your cookies cut out the middle with a bat-shaped mini cutter. Arrange the cookies onto a baking sheet lined with baking paper.

 

Bake the cookies for about 10 minutes at 180 °C. Then take the cookies out of the oven and let them cool on a cooling rack. Spread the bottom halves of each cookie with jam. Place the tops of the cookies on each bottom.