For the peanut cookies, place all the ingredients in a bowl and, using the dough hook of a hand mixer (or stand mixer) or by hand, quickly mix together to form a shortcrust pastry and knead briefly. Cover and chill for a bit if necessary.
Roll out the dough on a lightly floured surface to a thickness of 2 mm and cut out any shapes.
For the topping, coarsely chop peanuts and mix with jam. The proportion of the topping can vary according to taste. (The jam keeps the nut mixture compact during baking and prevents it from falling off).
Before baking, cover half of the cookies with the filling. Use a small spoon to spread the nut and jam mixture in the center. Place the cookies on a prepared baking tray and bake at 165 °C for about 10-12 minutes until light brown.
Then fill 2 cookies at a time with jam or any cream (butter cream with peanut butter, nougat cream, orange cream, etc.).
Instead of the nut mixture, put colored sugar in different colors and grains. You can brush the peanut cookies with beaten egg before baking.