Mix eggs, sugar, oil and vanilla sugar in a large bowl using a KitchenAid mixer.

Add milk and continue mixing.

Combine flour and baking powder in a separate bowl and then slowly add the dry ingredients to the wet mixture.

Form dough into a long log shape and wrap dough tightly with plastic wrap and place in the fridge for 1 hour.

Remove from frigde and then break dough into smaller pieces and roll into a ball, about 1” size.

Place balls on a parchment lined baking sheet and bake at 360F for 10-12 minutes. The balls will still appear light in color.

Cool the baked cookie balls just enough that you can handle them.

While warm, use a knife to scoop out the centers of each ball. Put the scooped out cookie aside for making the filling.

Add 4-5 tbsp of apricot jam, 1 tsp rum, 1 tbsp cocoa powder and scooped out cookie centers in a bowl and mix all together.

Sandwich the filling in between two round cookies. Press two circles together.

If they are not sticking, add soft butter to the filling mixture to help hold the two sides together.

Boil ½ cup water and add red food dye, add vanilla sugar.

Boil ½ cup water and add yellow food dye, add vanilla sugar.

Brush on red dye on one side and yellow dye on the other.

Mix equal parts granulated sugar and vanilla sugar in a bowl and while cookies are still damp, dip them into sugar mixture. Make just enough sugar mixture to coat all the cookies.