# Put the castor
sugar, egg and the margarine, which is softened at room temperature, into a deep bowl and mix it until the mixture smoothens.
# Add
corn starch, vanilla, baking and salt into the mixture and start to knead it. Add
flour in it little by little, until the dough stops to sticking to your hands during the kneading.
# Divide the dough into 2 pieces, roll out the first piece into 1/4 inch thickness. Cut them into circles by a small glass.
# Prepare the second half of the dough by this way also.
# Place the cookies onto the baking tray, which is not greased, with some spaces between them. Place the tray into the oven, which is preheated to 365 F. Bake the cookies for a short time, before they turn to pink totally.
# After removing the cookies from the oven and they cool down, spread marmalade onto the inner side of them. Stick the inner side of the second cookie to the marmalade of the first one.
# Dip the edges of the cookies, which you stack together, into the marmalade and then stick 230 onto the edges. Prepare all the cookies by this way, then place them onto a flat service plate.
