Cut butter into pieces. Knead butter, sugar, flour, vanilla sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes
Roll out the dough on a floured work surface approx. 2 mm thin and cut out flowers (approx. 6 cm Ø). Knead the dough again, roll out and cut out flowers. Place the flowers on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let the cookies cool down on a cake rack
Warm up jam and jelly separately and stir until smooth. Crush the sugar crystals in the universal chopper. Brush the edges of the cookies with some apricot jam and sprinkle with sugar crystals. In the middle of one half of the biscuits put a little apricot jam, on the other half currant jelly
Waiting time approx. 45 minutes