Add the egg and the egg yolk, increase the speed a notch or two, and continue beating.
Add the vanilla extract. Continue beating until you get a smooth mixture.

Add the dry mixture little by little to the wet mixture and mix until you get a smooth and soft dough.
Wrap the dough in a plastic wrap and place it in the fridge for 2 hours.

Sprinkle some flour on your wooden board/work station. Take the dough out from the fridge and work it a bit with your hand to soften it.
Using a rolling pin, roll the dough. It should not be too thin or too thick (around 2-3 millimeters).

Using a square cookie cutter to cut cookies in the dough. Or feel free to use the shape of your choice.
Using the small cookie cutter (or any other object you have) make a cut in the center of the cookies. Half of the cookies should have a cut in the middle and the other half should NOT.
Preheat your oven to 350 F degree (180 C) while shaping the cookies.

Bake the cookies for around 10-12 minutes. Watch them closely when they are baking – they bake pretty fast. The cookies should not get color, they just become slightly golden. In mid-time of baking, turn your baking pan around, so the cookies cook evenly.
Once done, place the cookies on a cooling rack to cool down.

#Optional_Step:
Once cooled down, sprinkle the cookies WITH the holes, with powdered sugar.

Put jam on the cookies WITHOUT the cuts, then top them with the cookies WITH the cuts. You will get a beautiful apricot jam cookie!
Serve cold with Moroccan mint tea! Bon Appetit!