"Sand Cookies"

 

 

Preparation: First of all, if you want the pastry to taste just like it did in childhood, you need to cook the apple jam (it cooks quickly). It was the apple jam that was spread on the pastries and rolls. Cut the cold butter into small pieces and beat it with a mixer or in a food processor, add sugar, salt, and vanilla sugar. Beat one egg and one yolk slightly in a separate bowl and gradually pour it in... Quench the baking soda (on the tip of a knife) with vinegar and add it to the dough. Sift the flour. Knead the dough. Chill the dough slightly in the refrigerator (for example, while cooking the jam). Divide the dough into 2 parts (if you have a large baking sheet, you can keep the dough whole). Roll out a layer about 4-5 mm thick (it turned out that the dough does not rise in the oven, so this is very thin, better 8 mm). Roll the dough onto a rolling pin and transfer it to a baking sheet lined with parchment paper. Bake at 240°C until lightly browned (do not bake for too long, otherwise it will turn into a dry crumbly cake instead of a soft layer for the pastry. Since everyone’s ovens are different, there is no exact time. Some may need 8 minutes, while others may need 15...) Bake the second layer in the same way. Trim the layers (the trimmings will be used for sprinkling). Spread half of the jam on the first layer. Cover with the second layer (since the layers are very delicate and crumbly, next time I won't cut them immediately. First, I will spread the jam on the bottom layer, leaving the edges free, place the second layer, and then cut. By the way, that's how they did it at our pastry shop). Spread the remaining jam on top and sprinkle with crumbs.