Directions

1. Make the dough
   Mix powdered sugar, flour, vanilla and salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks sandy.
   Add the egg yolk and quickly knead everything into a uniform dough.

2. The dough should come together smoothly — but don’t knead too long or let it warm up, otherwise it becomes “greasy” and crumbly later.

3. Chill the dough
   Shape the dough into a flat disc, wrap it and chill for at least 1 hour.
   A cold dough keeps its shape and is easier to roll out.

4. Prepare the oven
   Preheat the oven to 170°C (340°F) top/bottom heat. Line two baking trays with parchment paper.

5. Roll out the dough
   Work with small portions at a time. Roll the dough out to 3–4 mm thickness on a lightly floured surface.

6. Use as little flour as possible, and gently lift the dough from the counter every few rolls to prevent sticking and keep the edges clean.

7. Cut out the cookies
   Cut out rounds for the bottoms. For the tops, cut out the same shape but add a small window (heart, star, circle). Transfer to the baking trays.

8. Bake the cookies
   Bake for 8–10 minutes until the edges start turning lightly golden.
   Let them cool completely — they are fragile while warm.

9. Prepare the jam
   Do not heat the jam.
   Simply stir it well until smooth and soft enough to pipe.

10. Pipe the jam
    Place the bottom cookies on a board.
    Fill the piping bag and pipe a generous dot or ring of jam onto each bottom cookie.
    More jam = juicier, softer & just better lol.

11. Assemble
    Place the top cookies (with the cut-out) gently on top and press lightly.

12. Finish
    Dust with powdered sugar and let the cookies rest for 6–8 hours.

13. They will soften beautifully and develop their classic tender, melt-in-the-mouth texture.