Shortbread Cookies with Blueberry Jam

Shortbread Cookies with Blueberry Jam
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¾ cup butter (1 cup for extra buttery flavor)

2 egg yolks

½ tsp. vanilla extract (or extract of your choice)

½ cup powdered sugar

2 flat cups all-purpose flour
Blueberry jam


• Melt the butter in a microwave until it reaches a liquid consistency and let cool until it’s warm to the touch.

• Put the egg yolks, extract and sugar in a bowl, then add the melted butter. Combine with your hands or an electric mixer.

• Add the flour and blend until it forms a homogenous paste. Roll the dough out into a disk and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes before shaping.

• Preheat the oven to 350 degrees.

• Roll out the dough and make cut outs with a heart-shaped cookie cutter (or another of your choice).

• Bake 8 to 10 minutes or until golden on the edges. Smear blueberry jam on top and, if you like, top with another shortbread cookie.