Ingredients
250 g corn flour
150 g
flour 150 g soft unsalted butter
200 g icing sugar
a few drops of vanilla extract
For the filling:
80 g of soft unsalted butter
100 g of icing sugar
a few drops of vanilla extract
6 teaspoons of raspberry jam
preparation
1. First preheat the oven to 2100° (fan 170°) and line a baking tray with baking paper.
2. Then add the butter, powdered sugar, cornmeal, flour and vanilla extract to a food processor and blend until smooth.
3. Next, put it in a pastry bag with a star tip and print it 20 times about 3 to 4 cm in size.
4. Bake for 10 to 15 minutes until light golden in color.
5. To make the filling, beat the butter, icing sugar and vanilla until smooth. Sprinkle half a teaspoon of jam over half the cookies and spread the buttercream over the other half.
Press carefully and sprinkle with light powdered sugar.
Leave a Reply