Cookies:
~ 1 & 1/4 cup flour
~ 2 & 1/2 Tbsp cornstarch
~ 1/2 tsp baking powder
~ 1 & 1/2 Tbsp powdered sugar
~ 1 stick cold butter (cubed)
~ 1 egg yolk
~ 1 Tbsp sour cream

Glaze:
~ 1 egg white
~ 3/4 cup powdered sugar
~ 1 tsp of lemon juice

Semolina Cream:
~ 8 Tbsp butter, room temp
~ 1/2 cup sugar powder
~ 1 & 1/2 cup milk (750 ml)
~ 2 Tbsp semolina
~ 1/2 tsp vanilla extract

Additionally: 
~ plum jam
~ grind nuts
~ coconut flakes (optional)

Prepare glaze:
In a mixer (whisk attachment) mix egg white, powdered sugar, and lemon juice until combined. The glaze will be liquidly. Set aside in fridge.

Prepare cookies:
On pastry/rolling mat: sift flour, cornstarch, powdered sugar and baking powder.
Make a well in the middle of it and add cubed butter. Chop it with a knife until combined with flour.
Add egg yolk, sour cream and mix until combined.
Form into a disc, cover in foil, put in the fridge for min. 30 min.
Roll the dough (not too thin or thick), cut out circles using shot glass; using pastry brush spread a thin layer of glaze on top.
Bake at 350 for 18-20 min.
Put aside to cool off.

Semolina cream:
In the mixer (paddle attachment) cream butter with powdered sugar until light and fluffy.
Heat milk (only until warm), add semolina and mix until thick, cool off.
Then mix in butter (spoon by spoon) to semolina until combined. Add vanilla extract

Assemble cookies:
Take one cookie, spread plum jam, then semolina cream on top of it, and place another cookie on top.
Then delicately spread semolina cream on sides of cookies and roll them in nuts or coconut flakes.