Cream butter with sugar, salt and eggs. Mix in remaining ingredients. Fill the mixture into a piping bag with a star-shaped nozzle and pipe various shapes onto a prepared baking tray. (Process the dough immediately, as it tightens very quickly and piping is then almost impossible). Let rest for about 2 hours before baking. Bake in the preheated oven at 165 to 175 °C for 8 to 10 minutes, not too dark. Spread half of the cooled cookies with jam on the smooth side and assemble with the other half. Dip in various chocolate glazes as desired.Chocolate glaze:Melt chocolate glaze over a water bath or in a microwave oven over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
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