1. Add flour, confectioner’s sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces, as well as the egg, and knead everything to get a nice and smooth dough. Works best with the dough hooks of a handheld mixer. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour (or overnight).

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough (leave the rest in the fridge) on a floured work surface and cut out large circles (Ø 3-3.5 inches) – the number of circles should be even. Place them with some space in between on the prepared baking sheet. Cut out 2-3 small circles (for the “eyes”) in the middle of half of the cookies, gather dough scraps and cut out more cookies, or place the dough in the fridge until needed again. Bake the cookies for about 10-12 minutes until only lightly colored. Take out of the oven and let cool briefly on the baking sheet, then transfer the cookies to a wire rack and let cool down completely. Repeat with remaining dough until all is used.

3. When all dough has been used and the cookies are completely cooled, dust the ones with holes with confectioners’ sugar (you want a thick layer). Spread some jam onto the matching cookies (without holes) and sandwich them together. Let dry/rest for a while before serving.