Mix the flour, sugar, vanilla sugar, lemon peel and ground almonds. Then knead in the margarine and soy milk. Wrap the dough in cling film and refrigerate for 1 hour.
Preheat the oven to 180 degrees top / bottom heat.
Dust the work surface with a little flour, roll out the dough about 3 mm thick and cut out round cookies. Cut circles out of half of the cookies with a small round cookie cutter to make rings. Place the cookies on a baking sheet lined with baking paper and bake for 10-12 minutes, depending on the size. Then let cool down completely.
Mix the jam with a spoon so that it becomes smooth. Put half a teaspoon of jam on the underside without a hole and spread it on, put on the lid with a hole and press down lightly. Finally, dust the rascals with powdered sugar. The longer they are stored, the softer they become.