Place all ingredients in a bowl or on a work surface. Mix with your hands and quickly work into a shortcrust pastry. Cover and let rest in refrigerator for 2 to 3 hours. Roll out to 3 mm thickness on a floured work surface or between two baking mats. Sweep off excess flour with flour whisk or brush before cutting. Cut out rounded doughnuts. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 10 to 13 minutes until light brown on sight. Let cool. Spread half of the cookies with jam on one side and place the other half on top.
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