Dough: Stir the butter with the hand mixer until it forms little points. Add icing sugar, vanilla sugar, salt and egg white, stir until the mixture is bright (approx. 4 minutes). Add the flour, stir briefly and combine to a dough. Press slightly flat, wrap in foil and leave to cool for 1 hour.
Roll out the dough in portions on a small amount of flour between 2 baking papers to a thickness of 3 mm. Cut out the same number of pointed boy bases as the lids, place them on the prepared trays and leave to cool for another 15 minutes. Preheat oven to 200°C (hot air/circulating air 180°C).
Bake in the middle of the preheated oven for 6-8 minutes.
Spread the jelly or jam over the turned cookies, place the other cookies on top, dust with a little powdered sugar and let dry.