- 1 pack margarine
- 1 egg
- Tunas Apricot Jam
- 1 cup granulated sugar
- 1 packet baking powder
- As much flour as it takes
- Enough powdered sugar



Mix the softened margarine, sugar and eggs at room temperature.
Add enough flour and baking powder and make a dough with earlobe softness.
Leave to rest in the fridge for 1 hour, wrapping in a moist meringue.
Open the rested dough half a finger thick with the help of a roller.
Cut into the shape of hearts (or circled with the mouth of a water cup) with the mouth of the cake mould.
Cut the middle of half of these hearts with a smaller size mold with a heart or some other way cut again.
Arrange them all on a lightly oiled baking sheet and bake without drying in oven set to 200 degrees.
Rub the Tunas apricot jam on the pieces of cookies you've cooked whole.
Sift the icing sugar to make it look good on the perforated cookie pieces and the small pieces that come out of the other ones.
Then place the hole cookies carefully over the jam-packed no-hole cookies..
Serve the cookies together after they have cooled.