3 1/2 c. flour
1/2 c. sugar
Pinch of salt
Grated peel of 1 lemon
2 tbsp. vanilla sugar
1 egg
3 tbsp. rum
1 c. plus 2 tbsp. butter, cut in sm. pieces
2/3 c. apricot jam
Powdered sugar

Sift flour into a large bowl. Make a well in the center of flour; add unflavored sugar, salt, lemon peel, vanilla, sugar, egg and rum. Dot butter over flour, knead to a soft dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 2 hours.

Preheat oven to 350 degrees. Grease baking sheets. On a floured surface, roll out cookie dough, a little at a time, 1/8 inch thick. Using a plain cutter and a ring cutter of the same size, cut out equal quantities of rounds and rings. Place on baking sheets. Bake 10-15 minutes or until golden. Remove from baking sheet with a spatula; cool slightly on a rack.

Sift powdered sugar generously onto rings. Warm jam over low heat; spread jam smoothly onto warm rounds. Place sugared rings on top of rounds. Add a little more jam to centers of rings. Cool completely before storing in an airtight container.