Ingredients

250 g cornmeal
150 g flour
150 g unsalted butter, softened
200 g powdered sugar
a few drops of vanilla extract

For the filling:
80 g unsalted butter, softened
100 g powdered sugar
a few drops of vanilla extract
6 tsp raspberry jam

Grab your wooden spoon now and start cooking with these great video instructions

preparation

1. First preheat the oven to 2100 ° (fan 170 °) and line a baking tray with baking paper.

2. Then add the butter, powdered sugar, cornmeal, flour and vanilla extract to a food processor and mix until smooth.

3. Next, put it in a piping bag with a star nozzle and print it out 20 times about 3 – 4 cm in size.

4. Bake for 10 to 15 minutes until they turn a light golden color.

5. To make the filling, beat the butter, powdered sugar and vanilla until smooth. Sprinkle half a teaspoon of jam on half of the cookies and spread the buttercream on the other half.
Press together carefully and dust with light powdered sugar.