Shortbread cookies with jam

1 . Stage

In the bowl of a food processor, place the room temperature butter and powdered sugar.

2 . Stage

Whisk, then add the protein and whisk again.

3 . Stage

Pour in the flour, add salt and almond essence.

4 . Stage

Beat until the dough begins to clump around the knives.

5 . Stage

Take the dough out of the bowl of the combine, knead it lightly with your hands, it is very obedient, soft, it is pleasant to work with. Shape it into a ball and leave it for 10 minutes.

6 . Stage

Then roll the dough into balls (20 pieces) and place them on a parchment-lined baking sheet. Make indentations in each ball with a special tool (or the handle of an old can opener, or just a finger), put the sheet in the refrigerator for 1 hour.

7 . Stage

Preheat the oven to 190°C. Take the cookie sheet out of the refrigerator, put it in the oven on the top level and bake the cookies for 6-8 minutes. Then take the cookies out, make the indentations again, return the baking sheet to the oven and bake for another 6-8 minutes.

8 . Stage

The cookies will stay light on top and brown on the bottom. They will be soft, as if undercooked, but don't worry, they will get firmer as they cool.

9 . Stage

Using a strainer, sprinkle the hot cookies with powdered sugar.

10 . Stage

Fill hollows with jam or melted chocolate.