John Myers
Ingredients for 11 servings:
- 375 g flour
- 25 g cornstarch
- 1 pinch of salt
- 250 g butter, cold, diced
- 150 g powdered sugar
- ½ vanilla pod(s), scraped pulp
- 1 egg yolk
- 1 egg yolk, whisked
- some sugar, for sprinkling
- Raspberry jelly
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes
for approx. 45 cookies
Sift the flour and cornstarch into a bowl and mix together. Finely chop the vanilla seeds and knead them together with the butter, powdered sugar, and salt until smooth. Stir in the egg yolk. Then stir in the flour and starch mixture, but do not knead it; simply rub it between your hands. The dough should be crumbly and have a crumbly consistency. Wrap the dough in plastic wrap and let it rest in the refrigerator overnight, ideally. The next day, quickly knead the dough. Divide into four portions and form each into a 2.5 cm diameter roll. Brush the rolls all over with the beaten egg yolk and roll in sugar. Chill for another hour. Preheat the oven to 180 degrees Celsius. Cut the rolls into 1 cm thick slices. Use the handle of a wooden spoon to make a small indentation in the center of the cookies. Fill the indentations with the raspberry jelly. Bake for approx. 15-20 minutes.
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