Hildabrötchen

1. Cream butter in mixing bowl until light and fluffy.
2. Add sugar and cream again, until light and fluffy.
3. Add egg and vanilla, mix well.
4. Add flour in three parts. Mix just until well combined. Don't over- mix. 
5. If you have a messbecher, it is easy to measure the ingredients in weight. You can find them at specialty stores and online.
6. Wrap dough in waxed paper, then in plastic wrap. Refrigerate at least a few hours, or overnight.
7. Roll out dough between 2 sheets of waxed paper.
8. Cut pieces for bottoms. Then put a hole in the center of of the tops.
9. Bake at 325°F for about 25-30 minutes.

For Decorating

1. Mix powdered sugar and water to form a smooth, fairly thick, glaze.
2. The easiest way that I have found to glaze the tops, is just to dunk them upside down, in the glaze.
3. Flip them over and let them dry for about 15 minutes. Don't let them dry for a long time, because the icing will get too hard to clean up.
4. While they dry, place the jam on the bottom cookies.
5. Carefully pick the cookie up from the edges. Using a knife or toothpicks, scrape the excess off of the edges.
6. Place the cleaned off top on top of the jam.
7. Done!! Can be frozen in containers with waxed paper between the layers. They only freeze for about 2 weeks before the glaze gets freezer burned.