Apricot Jam Cookies
Mix the flour with powdered sugar, salt and vanilla seeds, and quickly knead with chopped butter into a dough. Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
Roll out the dough in portions to about 3 mm thick between 2 sheets of plastic wrap. Cut out cookies from the rolled dough using a square cookie cutter (about 3 x 3 cm) (approximately 1¼ x 1¼ inches). Cut out stars in the middle in half of the cookies using small star-shaped cutters. Place all the cookies on a baking sheet lined with parchment paper and chill for about 1 hour.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10-12 minutes.
Remove the baking sheet from the oven and let the cookies cool.
Heat the apricot jam in a pan and strain through a sieve. Brush the cookies without a star with the jam and top with the cookies with a star. Dust the cookies with powdered sugar.