Sugar Buns

For the sugar snails, prepare a shortcrust pastry from powdered sugar, margarine, flour, egg yolks and vanilla sugar and let it rest in a cool place, then roll it out and cut out small snails with a suitable mold.

Cut out hearts or flowers for the snail shells from the leftover dough between the snails. Bake at 180 degrees top/bottom heat until light. Allow to cool.

Stir the jam until smooth and stick two cookies together at a time. Mix juice and sugar to a glaze and brush the snails with it. If you like, you can also use cherry rum instead of juice.

Stick small flowers and hearts on the snails, glue on eyes with care, done.

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