For the shortcrust pastry:
200 g softened butter, cut into pieces
275 g plain flour
125 g sugar
3 egg yolks
1 tsp orange zest
1 packet vanilla sugarPeach jam for filling (or other)
For the shortcrust pastry, first put the flour in a mixing bowl.
Then spread the butter in pieces along the edge.
Then add the egg yolks to the center and sprinkle with the sugar, vanilla sugar, and orange zest.
Knead with the dough hook of the mixer (or with your hands) until smooth.
After the chilling time, briefly knead the shortcrust pastry by hand until it is smooth.
Then flour a work surface or silicone mat.
Place the dough on a floured surface, place a sheet of parchment paper over it, and roll it out with a rolling pin. This will prevent any dough from sticking to the rolling pin.
Wrap the shortcrust pastry in plastic wrap (flatten it, not form a ball) and refrigerate for 1 hour.
Lightly flour the surface and cut out circles with a cookie cutter. Cut each circle in half with a knife. Cut out three drops from one half using the corresponding cutter, while the other half remains as it is.
Place the cut-out circles on a baking sheet lined with parchment paper and bake each sheet, one after the other, in the lower third of your oven for 12-15 minutes until golden brown.
Let the cookies cool, then place all halves with the cut-out drops on a sheet of parchment paper and sprinkle with powdered sugar. Tip: If you sprinkle the powdered sugar over the finished cookies later, the sugar will stick to the jam and make them look cloudy.
Heat the jam, spread it generously on the other half and assemble the cookies.