HAPPY NEW YEAR!
TO ALL OF YOU!
makes about 40
240 g flour
55 g potato flour (potato starch)
90 g sugar
2 tbsp vanilla sugar (or the seeds of one vanilla bean)
1 tsp baking powder
1/2 tsp salt
200 g unsalted butter, cold
50-100 ml raspberry jam
Mix all the dry ingredients - everything but the butter, and the jam.
Dice the butter, add it and work quickly into a smooth dough.
It's easiest using a stand mixer or a food processor, but it can be done by hand, too.
Divide the dough into 40 equal parts - mine weighed between 15-17 gram.
Roll each into a small ball, and place in a small paper cup.
Press with a fingertip to make a small well in each cookie.
Fill with a little bit of jam.
Bake at 200°C for 10-12 minutes.