Apricot Jam Cookies
Mix butter and sugar until creamy and mix in egg and beat until fluffy. Stir in flour, salt and vanilla sugar. Wrap dough in aluminum foil and refrigerate for about 30 minutes. On a floured surface, roll out dough to about 5 mm (approximately 1/2 inch) thick. With a cookie cutter, cut round cookies 4-5 cm (approximately 2 inches) diameter and place on a baking sheet lined with parchment paper. Refrigerate.
Preheat oven to 175°C (approximately 350°F) (top). Mix egg white until semi-stiff. In a saucepan, heat egg whites, sugar and ground almonds over low heat and stir constantly, until mixture is moldable. Do not overcook. Remove from heat and set aside to cool.
Place almond dough in a piping bag with a small tip and pipe in rings around perimeter of dough circles, leaving a small well in the center. Bake in preheated oven for 15-20 minutes. Remove from oven and cool on a wire rack. In a saucepan, warm jam over low heat and place about 1/2 teaspoon jam in cookie center and allow to dry.