How to make shortcrust-yeast cookies with plum jam

• Mix yeast and powdered sugar in lukewarm yogurt (I heated it briefly in the microwave and mixed thoroughly before adding the yeast).
  20 g yeast, 1.5 tablespoons powdered sugar, 130 g yogurt
• Add flour and cinnamon to a large bowl and add soft butter in pieces.
  300 g wheat flour - all-purpose, 1 teaspoon cinnamon, 100 g butter
• Pour in the yogurt with yeast and knead a smooth dough - if the dough doesn't come together nicely, add a little milk.
• Wrap the dough in cling film and put it in the refrigerator for about an hour.
• Divide the chilled dough into two portions.
• Roll out thinly into a rectangle about 20/30 cm in size.
• Cut lengthwise in half, then into smaller rectangles - for me, it was 12 rectangles from one portion.
• Spread jam in the middle of each rectangle and sprinkle with a little chopped nuts.
  approx 100 g plum jam, 50 g hazelnuts
• Firmly seal two opposite corners together and arrange the cookies on a large baking sheet.
• Bake at 180 degrees (top-bottom mode) for approximately 15 minutes - until golden brown.
• After baking, let cool and sprinkle with powdered sugar.