In a large bowl, combine 600g flour, 4 teaspoons baking powder, 200g sugar, 2 points vanilla sugar, 2 eggs, and 300g margarine. Knead into a dough.
On a floured work surface, roll out the dough. Cut out cookies in 2 different sized rosette shapes (or use stars or hearts if preferred). Place them on a baking sheet lined with baking paper.
Bake at 175°C (347°F) for 8 to 10 minutes until light golden. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Warm the jam in a small saucepan over low heat for 2 minutes, stirring occasionally. Using a brush, apply the warm jam to each small rosette, then place each small rosette on top of a large rosette.
Dust with powdered sugar and leave the assembled cookies to dry overnight at room temperature.
Transfer the dried cookies to an airtight tin for storage.
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