Christmas shortbread

• 300 g raspberries
•  250 g sugar
•  180 g powdered sugar
• 1 lemon juice
•  250 g butter
• 1 egg
• 400 g flour
•  1 pinch salt
• 1 pinch cinnamon

Preparing the dough

Start by blending the butter (tempered if possible), powdered sugar, cinnamon and a pinch of salt in a food processor until the dough is smooth.

Add the egg, then the flour and mix well. Set the dough aside in the fridge for at least 1 hour.

Roll out the dough to a thickness of 4mm then, using a 4.5cm cookie cutter, cut out the desired shape (star, rhombus, round... whatever you like!) until the dough is used up.

Cut out the center of half of the shortbread using a 15mm tip.

Arrange the hollow and solid cookies on the baking sheet and line with baking paper.

Bake for 16 minutes at 170°C until nicely colored.

Assembly and finishing

Once the shortbread has been removed from the oven, start by dusting the hollow shortbread with powdered sugar.

Using a piping bag, pipe a spiral of jam onto the full shortbread.

Then place the hollowed-out shortbread biscuits filled with sugar on top of the jam.

. Finally, leave the cookies to rest for 10 minutes before serving.

These melt-in-the-mouth, jam-filled treasures are the quintessential sweet treat to celebrate the season.