Ingredients
Instructions
- In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the egg yolks and vanilla sugar and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into rounds about 1 cm thick.
- Brush each cookie with a thin layer of beaten egg white and dip the edges in sesame seeds.
- Place the cookies on the prepared baking sheets, leaving space between each one.
- Using your thumb or the back of a small measuring spoon, make an indentation in the center of each cookie.
- Fill half the cookies with apricot jam and half with strawberry or raspberry jam, using about 1/2 teaspoon of jam per cookie.
- Bake for 15-18 minutes until the edges are lightly golden but not brown.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
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