1 cup (250 grams) butter, softened to room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon vanilla extract (or 1 packet vanilla sugar)
2 tablespoons orange juice
2 1/2 cups (325 grams) all-purpose flour
1 teaspoons baking powder (or 1/2 German packet)
1/2 teaspoon salt
150 grams lemon jam or lemon curd
50 grams powdered sugar
You will also need: three same shaped cookie cutters of different sizes (I used three ovals, but three triangles, circles, etc would also work).
In mixing bowl, cream together unsalted butter, sugar and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth and well combined. Chill in refrigerator 2-3 hours or until firm enough to be rolled.
Preheat over to 350F (175C). Roll out half of the dough on a well floured surface to a little less than 1/4 inch thickness (be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough to thin, otherwise you will have hard cookies when they come out of the oven).
Cut with cookie cutters, one third of the dough in each size (essentially, so you want to have an even number of each size cookie). Place on cookie sheet lined with silpat or onto parchment paper. Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack.
Stir the jam until very smooth and silky. Spoon a little bit onto the largest of the three cookie sizes, sandwich with the medium cookie, add on a little more jam and add on the final, smallest cookie. You will then have a triple-layer cookie. Dust cookies with powdered sugar.