Jam cookies

Mix the butter and sugar in a bowl with a mixer smooth. Cut open the vanilla pod and scrape out the marrow with a knife tip. Add the marrow, the flour, the baking powder, 1 pinch of salt and the egg. Knead by hand into a smooth dough. Add extra flour if the dough is too moist. Form a ball, wrap in cling film and leave to rest in the refrigerator for 1 hour.

Preheat the oven to 180 ° C. Roll out the dough with the rolling pin on a floured sheet to a piece of 1/2 cm thick. Squeeze 12 rounds with a glass and halve it to 24 moons. Or cut out the shape of a boat, horse or carrot using templates. Make sure you have 2 equal shapes of each figure. Place the biscuits on a baking sheet covered with parchment paper and bake until golden brown in about 12 minutes. Allow the cookies to cool for 30 minutes and then stick them together with the raspberry and apricot jam.