For the Easter egg cookies, first knead together flour, salt, 120 g powdered sugar, vanilla sugar, fat and yolks with the dough hook of the hand mixer until smooth. Wrap in foil and chill for one hour.
Preheat oven to 200 °C. Roll out dough on a floured work surface to a thickness of 3 mm. Cut out eggs. Cut out circles from the bottom of half of the eggs.
Place on a baking sheet with parchment paper (or baking paper), bake for ten minutes. While still warm, brush the bottoms with the smooth jam. Sprinkle the tops (with hole) with the remaining powdered sugar and place on top of the Easter egg cookies.
Preparation Tip:
The jam for the Easter egg cookies can be chosen as you like, but the eggs look best with an orange jam.
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