Shortbread Cookies

Method

1. 01

   Beat the softened butter and powdered sugar until pale and fluffy (2–3 minutes). Add the egg yolk, vanilla, and salt, mixing well. Finally, sift in the flour and quickly bring it together into a smooth, tender dough.

2. 02

   Divide the dough into equal small balls (about 18–20 g each) and arrange them on a parchment-lined baking sheet.

3. 03

   Gently flatten the balls slightly. Using a fingertip or a teaspoon, make two diagonal, connected indentations to form a heart shape.

4. 04

   Fill the indentations with thick jam. Be sure to chill the baking sheet in the refrigerator for 20 minutes (or freezer for 10 minutes) before baking so they keep their shape.

   
5. 05

   Bake at 175°C for 11–13 minutes, until the bottoms and edges are lightly golden. Let cool completely directly on the baking sheet.