Cream the butter. Add the powdered sugar with the egg to the butter, beat. Once the mixture is integrated, lower the mixer speed and gradually pour in the flour. Add the vanilla extract.
Place the dough in a pastry bag with a 8B or 4B or 6M tip.
On a silicone mat or a baking sheet lined with parchment paper, apply pressure on the pastry bag until you achieve the desired thickness of the cookie (1 cm to 1.5 cm), let the dough drop and lift the pastry bag. Repeat this step until all the cookies are formed. It is important to leave a space of 3 cm between each cookie.
Place the jam in another pastry bag.
Pour a little jam in the center of each cookie.
Bake for 15 minutes at 180° C.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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