# Put the sifted
flour into a deep bowl, make a hole in the middle of the
flour hill.
# Put the yolk, castor
sugar, salt, cold water and margarine, which is softened at room temperature, into the hole.
# Cover the hole with the
flour, and knead it, until the dough stops to sticking to your hands. Cover the dough and rest it for 10 minutes.
# While resting the dough, mix the egg white, pounded
walnut, sultanas, granulated
sugar and
apricot marmalade to prepare the upper side mixture.
# Roll out the rested dough over
floured bench by a rolling pin into 1/4 inch thickness.
# Cut the dough into circles by a large cup’s brim. Place these circles onto the greased baking tray with spaces between them. (Set the heat to 365 F)
# After placing all the cookies onto the tray, place the upper side mixture onto the cookies, and lay them over the cookies, but keep the edges of the cookies plain.
# Place the tray into the hot oven, bake them until the dough turns to pink.
# Remove them from the oven and cool them when they cool down.
