Preheat oven to 200 C degrees.

Mix baking powder and flour, sift well.

In a mixing bowl, cream the butter and sugar, beat well .

Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.

Cover the dough and refrigerate for one hour or until easy to handle.

On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.

You need three cookie cutters for this (one flower shaped cookie cutter that is about 2 -1/2 inches across, the second needs to be a circle that is about 1 inch across, and the third should be a circle that is about 3/4 inch across).

Using the flower shaped cookie cutter, cut 15 cookies. Next using the second round shaped cookie cutter, cut 15 more round cookies. After that, take the round cookies and cut a round shape out of the middle of that cookie using the third cutter. Now separate the middle, smallest size round.

Next brush the medium sized cookie circle with some of the remaining beaten egg, then place that over the top of the flower cookie.

Place cookies in a greased muffin tray. Place one tablespoon of jam in the middle of the inner circle of each cookie. Bake 8 minutes until light golden. I’ve done this in the photo above.

Serve and enjoy.