Spitzbuben (Apricot Jam Cookies)
Combine the flour, sugar and vanilla sugar, make a well in the center, add the egg to the well and the chopped butter around the edges. Chop everything together quickly with a bread knife or pastry blender, form into a ball, cover with plastic wrap and chill for 1 hour in the refrigerator.
On a lightly floured work surface, roll out the dough until 4 mm (approximately 1/8 inch) thick and cut out a set of small and a set of large circles. Cut a small circle from the center of the smaller cookies. Place on greased baking sheets and bake in a preheated oven (180°C) (approximately 350°F) for about 12 minutes, until golden brown.
Heat the jam, spread over the larger cookies then top with the smaller cookies. Dust with powdered sugar and let cool.