Pour the yoghurt into a kneading bowl and mix with the baking powder, ammonium bicarbonate and baking soda.
Mix the yoghurt and raising agents well and once effervescent, add the vanillas, crystal sugar, melted lard and the beaten fresh eggs.
Mix with a stirrer well and gradually, spoon by spoon, add in the flour and knead a soft, nonstick dough.
Cover the dough and leave it at room temperature for 10-15 min. Then make small balls from the dough. Press lightly in between your palms and in the middle of each, put a little marmalade, then shape into a ball again.
Arrange the cookies in a tray with baking paper or into a silicone tray. Bake in a preheated 338°F (170 °C) oven until slightly reddened. Sprinkle the ready cookies with powdered sugar.