Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Mix the flour, baking powder, cinnamon and salt. Mix the softened butter with the sugar until creamy. Then stir in the eggs, vanilla extract and add the flour mixture. Stir in until everything is well connected.
Now remove pieces weighing around 22g with a teaspoon. Shape this into a round shape and place it on the baking sheet. Now press indentations into each ball with your index finger. Put some red wine jelly in this and bake the cookies for about 10-12 minutes. They should have a light brown color on the bottom. Remove and allow to cool completely on a wire rack.
You can also put the dough in a piping bag with a large star nozzle. Then put circles on the baking sheet, which you fill up towards the inside. There you press a hollow in the middle with your index finger and add some red wine jelly. This is how I like to make them, but it takes some strength to push the dough out of the piping bag.
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