•1 package (200g) unsalted butter, at room temperature
•1 cup (230g) sugar
•2 eggs (Medium)
•1 teaspoon (5ml) vanilla extract
For the Filling
•Strawberry jam or any other of your liking
METHOD
1. In a bowl, sift the flour, cornstarch, and add the salt. Mix. In the mixer bowl, place the butter and sugar and beat with the paddle attachment or K-beater for 5 minutes until the mixture is fluffy and pale. Add one egg, beat until incorporated into the mixture, and add the other egg. Continue beating until you have a fluffy mixture. Add the vanilla and the flour mixture little by little. Beat until you have a soft dough. Divide it in 2 and form 2 balls, then press them to form a disc. Wrap with plastic wrap and place in the refrigerator for ½ hour to firm up slightly.
2. Take it out of the fridge and roll it out into a rectangular sheet about 4-5 millimeters thick. With Christmas cookie cutters, about 4-5 cm, cut the dough into various shapes and designs. Place them on baking sheets lined with non-stick parchment paper. With a smaller cookie cutter, remove dough from the center of the cookie.
3. Bake in a preheated convection oven at 180°C for 12 minutes. Remove from the oven and let them cool. Spread jam on the underside of the cookie without a design and press with the cookie that has the design. Decorate all the cookies and arrange them on a serving platter or board.
