# Break the eggs into a big bowl, add castor
sugar in it. Blend or whisk it to make the mixture smooth.
# Add whisked
yogurt and the margarine, which is softened at room temperature, into the mixture and mix it for a while more.
# Add
corn starch, baking powder, vanilla in it. Add
flour little by little while kneading the dough.
# Make the dough reach softy consistency and make it not to stick to your hands.
# Divide the dough into 2 pieces. Roll out both of the pieces by a rolling pin into a low thickness, as the backside of a knife.
# Cut the rolled out dough pieces by a cup’s brim into circles.
# Make 3 holes in each circles (make holes in just half of the total cookies, do not make holes in the remaining half.) by a smaller object, as you did by the cup’s brim.
# Place the circles which have holes and the ones which do not have circles onto the baking tray, which is not greased, with some spaces between them. Place the pot into the oven which is preheated to 365 F. Bake them for a short time, do not let them turn to yellow.
# Put castor
sugar into a bowl. Cover the baked circles, which have holes, with castor
sugar.
# Spread marmalade onto the cool cookies, which do not have holes, place the castor suar covered cookies over the marmalades by forcing a little on them.
# Finally, fill marmalade into the holes of the cookies.
# Place the cookies onto a flat service plate and serve them.
