Christmas shortbread cookies with clementine jam

Mix the flour, powdered sugar, and salt. Add the cold butter and rub with your fingertips until the mixture resembles coarse crumbs.

Add the egg and vanilla (or zest). Form a ball without overworking the dough.

Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 340°F.

Roll out the dough to a thickness of 3–4 mm.

Cut out: one whole cookie for the base, one cookie with a hole for the top.

Cook for 10–12 minutes, until lightly browned.

Let cool.

Spread a little jam on the bases.

Place the cookie with the hole on top and press down gently.