Elderflower Jelly Cookies
Beat the butter, sugar, vanilla sugar, salt and egg yolks. Mix the flour and almonds. Knead the flour mixture into the butter mixture. Shape the dough into two 3 cm rolls. Wrap in plastic and chill for 2 hours.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Cut the dough into 2 cm thick slices. Shape the slices into balls and press onto the baking sheet. Form a well in each cookie. Bake for 12-15 minutes, until golden brown. Remove from the oven and let cool.
Heat the elderflower jelly until warm. Stir until smooth and fill into the wells of the cookies. Let dry.
Store the cookies in a tin until ready to serve.