1. Add the flour, sugar, and salt to a large bowl and mix. Add the butter in small pieces, the egg and vanilla extract and knead to get a nice smooth dough. If you like, you can also add some rum flavor here to get even rum-ier cookies. Wrap the dough in plastic wrap and place in the fridge for about 1 hour.

2. Preheat the oven to 200°C (390°F). Line 2-3 baking sheets with baking parchment and set aside. Roll out the dough on a floured surface and cut out an even number of circles (Ø 5cm) – you should get about 60-70 altogether. Place the dough circles on the prepared baking sheets and bake one after another for about 7-9 minutes – they should not get much of a color. Take out of the oven and let cool down on a wire rack. Continue and bake the rest of the cookies.

3. Warm the jam (either in the microwave or in a bowl of hot water) and stir to soften it. If you do not like the seeds in the jam, press it through a sieve. Add a small amount of jam on one cookie and press a second one on top to get a double-layered cookie. Repeat with the remaining cookies and let dry for some time.

4. For the glaze mix the confectioners‘ sugar gradually with the rum until you get a thick glaze (you might not need all the rum). Brush the glaze on top of the cookies and let dry completely. Store in a tin box.