Walnut Thaler Cookies

• 2 ⅓ cups300 gall-purpose flourWheat flour; without a type number German recipes mean Type 405. In the US use all-purpose flour; in the UK, plain flour.
• 1 tspbaking powderlevel. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
• 1 cup100 gground walnuts
• ½ cup plus 2 tbsp125 gsugar
• 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
• 1 pinchsalt
• 1 stick plus 6 tbsp200 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
• 1 tbsprum

You'll also need:

• 4 tbspraspberry jamor red currant fruit jelly or apricot jam. In everyday German any jam is meant, not only citrus marmalade: in the US use jam or preserves (seedless if you want a smooth spread), in the UK jam (seedless if you want a smooth spread). The fruit jelly is a clear, smooth jelly without pieces or seeds: in the US use red currant jelly or another clear fruit jelly (not Jell-O), in the UK redcurrant jelly or another jelly preserve (not jelly dessert).
• 2 cups250 gsifted powdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
• 5 tbsplemon juice
• 50walnut halves