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Separate the whites from the yolks of the eggs. Pour the flour on a work surface. Knead it with the butter without working it too much. Make a fountain in the center and add the sugar, vanilla, egg yolks and salt. Mix quickly.
Let stand for 1 hour in the fridge. Preheat the oven th.5 (160 ° C).
Roll out the dough and using a rolling pin, get a cookie cutter in the shape of a ghost / pumpkin, cut it out.
Bake on a buttered baking sheet for 15 minutes then let cool. Finally, cover your shortbread with a generous spoonful of jam
