Preparation
Cream the softened butter using a hand mixer.
Add the sifted powdered sugar, vanilla sugar, salt, and lightly beaten egg white. Beat until the mixture becomes pale and fluffy (about 4 min).
Gently fold in the sifted white flour, mix briefly, and bring the dough together.
Flatten slightly, wrap in plastic wrap, and refrigerate for 1 hour.
On a lightly floured surface, roll out the dough in portions to a thickness of 3 mm between two sheets of parchment paper. Cut out an equal number of solid cookies and cookie tops.
For half of them, cut out a small star shape in the center.
Place all cookies on two baking sheets lined with parchment paper. Refrigerate for 15 min.
Preheat the oven to 170°C (fan) or 200°C (conventional).
Bake in the middle of the oven for 6 to 8 minutes. Remove and let the cookies cool completely on a wire rack.
Heat the jam slightly and spread it on the solid cookies with a teaspoon. Dust the cookie tops (with the cut-out stars) with powdered sugar and gently place them on top of the jam-covered cookies.
Tips !
- Heating the jelly makes it easier to spread evenly, but you can also apply it cold if your jelly is already soft enough.
For approx. 38 pieces
Preparation : 70 min
Cooking : 6 min
Ingredients and products
- 250 g softened butter
- 125 g sifted powdered sugar
- 2 tsp vanilla sugar
- 1 pinch of salt
- 1 fresh egg white, lightly beaten
- 350 g white flour
- 250 g raspberry jelly (without pieces)
- powdered sugar for dusting
