Cream Filling
1-Chop the white couverture chocolate: Chop the white couverture chocolate.
2-Bring the cream to a boil and: Bring the cream to a boil and pour over the chocolate. Stir until everything is melted and combined. Refrigerate for about 3-4 hours.

Dough
3-Knead all dough ingredients together and refrigerate: Knead all dough ingredients together and refrigerate wrapped in plastic wrap for about 1 hour.
4-Roll out the dough on a well-floured: Roll out the dough on a well-floured surface and cut out round circles.
5-Place them on baking sheets lined with: Place them on baking sheets lined with parchment paper and cut a hole (approx. 1-2 cm) in half of the cookies using a small cutter or piping tip.
6-Bake at 200°C for about 8 minutes: Bake at 200°C for about 8 minutes (they should only turn lightly brown).

Cream Filling (Whip)
7-Whip the white chocolate cream with an: Whip the white chocolate cream with an electric mixer and pipe it onto the whole (solid) cookies using a piping bag.

Assembly
8-Mix powdered sugar with punch to form: Mix powdered sugar with punch to form a thick glaze.
9-Dip the cookies with the hole into: Dip the cookies with the hole into the glaze.
10-Let them dry and place them on: Let them dry and place them on top of the cookies with cream.
11-Stir the jam smooth and fill it: Stir the jam smooth and fill it into the indentation.