In a bowl stir together flour, almond flour, coconut sugar and vanilla sugar.
Add room temperature margarine, slowly add water and mix until combined.
Form mixture into a ball, wrap it into plastic wrap and refrigerate about 1 hour.
Roll out the dough with rolling pin. Then use your favorite cookie cutters to cut out your desired shapes.
You can re-roll the dough as needed to cut out more.
Transfer the dough shapes to a parchment covered baking pan and cut small circles or other shapes into the center of half of the cookies.
Bake on 180°C for 10 to 15 minutes.
Remove from oven and transfert them to a wire rack.
Dust cookies with holes with powdered sugar.
Spread jam over cookies without holes and cover with the ones with holes.
Store in an airtight container.
