Prepare the Dough:

• On a clean work surface, combine the flour and baking powder.
  
• Create a well in the centre and add the granulated sugar, homemade vanilla sugar, and eggs.
  
• Mix these with some of the surrounding flour to form a paste.
• Distribute the cold butter cubes over the mixture and cover with some of the remaining flour. Quickly knead everything together to form a smooth dough.
  

Chill:

• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll Out:

• On a floured surface, roll out the dough using dowels for uniform thickness.
  

Shaping the Cookies

Cut Rounds:

• Use a round cookie cutter to cut out circles from the dough.

Create the Design:

• Using a small carrot-shaped cutter (or any preferred shape), cut out the centre of the cookies.
• Take a scalloped cutter and lightly press it around the edge to create a decorative indentation.
• Using a toothpick, prick small holes along the outer edge of each scallop for added detail.
  

Assemble the Cookie Layers:

• Carefully transfer the cut-out centre shape onto a separate sheet of dough.
• Lightly brush the dough with a little milk to help it stick.
• Gently press the cut-out shape onto the brushed area.
• Lightly pat it with a rolling pin, ensuring it adheres without distorting the design.

Final Cut:

• Using the same round cookie cutter, carefully cut the cookie again to maintain a clean shape.
  

Fill with Apricot Jam:

• Mix 1 tbsp apricot jam with a small amount of orange food colouring.
  
• Carefully fill the cut-out holes with apricot jam, ensuring not to overfill.
  

Bake:

• Preheat the oven to 180°C (350°F). Place the cookies on a baking sheet lined with parchment paper. Bake single-layer cookies for 8-10 minutes and double-layer cookies for approximately 16 minutes until lightly golden.

Add extra Jam and Dust with Sugar:

• Before serving, add extra apricot jam in the centre and tilt the cookies to allow it to spread naturally into the corners. Lightly dust the cookies with powdered sugar.