[Not really translatable; shortcrust cookies filled with apricot jam. Not one of my grandmother's recipes, but one of the first my sister and I added to the list.]
# 300 g flour
# 110 g powdered sugar
# 1 package (= ca. 8 g) of vanilla sugar (if not available, here's a recipe.)
# 2 egg yolks
# 200 g butter (from the fridge; needs to be cold)
# Um, a cookie cutter, which actually might be a bit of a problem. There are ones specifically made for this type of cookie, which are about 5 cm in diameter and look like this, but I have no idea how widely they are available. Essentially you'll need something to make some sort of hole in half of the cookies. Three small round holes are traditional, but one hole in the middle is also possible, and star-shaped ones are very pretty, too.
The rest is really easy, though.
# Quickly knead together (by hand) all ingredients until the dough is smooth and homogenous, but not for too long; too much kneading and too much warmth will make it crumbly, impossible to roll out, and not taste as good.
# Cover the dough with plastic wrap and let it rest in the fridge for at least half an hour.
# Roll out the dough and cut out the cookies, one half with a hole, and one half without.
# Bake at ca. 180 degrees until they're light brown around the edges. (The recipe says 10-12 minutes; we never actually look at the clock.)
# Once they're cooled, spread jam (apricot is traditional, but not obligatory) on the cookie without the hole and put the one with the hole on top. Sprinkle with powdered sugar.
# Done! They'll taste even better if you let them sit in an air-tight tin for a week or so.