for the dough:
1 1/2 cup flour + 1 tablespoon
8 tablespoon powder sugar
1 3/4 sticks of butter
1/3 cup ground walnuts
2 tablespoon vanilla sugar
5 tablespoon cornflour
dash of salt
lemon rind from 1/2 lemon
1/2 teaspoon vanilla extract
2 tablespoon milk or water if the dough is not soft enough
for the filling:
1½ cups jam or preserves
Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine all dough ingredients and whisk to a dough. Cover and chill at least 2 hours.
Place racks in lower and upper thirds of oven; preheat to 350F. Let the dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to a parchment-lined baking sheet. Gather up scraps, reroll, and cut out additional rounds.
Lightly beat another egg in a small bowl to blend.
brush edge of rounds with egg, then place 1 1/2 tsp. filling in the center.
Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheet.
Do ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.