Ingredients for 25 cookies
  • 200 g butter
  • 250 g self raising flour
  • 1 pinch of salt
  • 125 g powdered sugar
  • 1 egg
  • 1 pinch of vanilla
  • 250 g Peach jam

Work the cold butter into small pieces with the flour and salt using the tip of your fingers until you get a flour. Add sugar, vanilla and mix again, then add the egg and incorporate it quickly to obtain a homogeneous mixture.

This preparation can also be made in a normal or in the planetary mixer using a K whisk.

Wrap the dough in plastic wrap and store in refrigerator for at least 30 minutes.

Then  remove it from the refrigerator and roll it out into a rectangle with a thickness of half a centimeter.

Spread the jam leaving a blank border of 1 cm all around then roll to form a sausage shape. Wrap in plastic wrap and store in freezer 10-15 minutes.

Cut into 1 cm slices and arrange on two baking trays lined with baking paper.

Bake in the middle shelf of the oven at 180 ° for 20 minutes.

Remove from the oven and do not touch them since they will not be cold because they are very fragile. Keep them in a tin box.