Jam-Filled Shortbreads (Print Version)

# Ingredients:

→ Dough

01 - ½ cup to ¾ cup of cornstarch
02 - ⅛ teaspoon salt for balance
03 - 1½ cups plain flour
04 - ½ cup powdered sugar, sifted
05 - 1 teaspoon baking powder
06 - 1 teaspoon vanilla flavoring
07 - 1 teaspoon finely grated lemon peel
08 - 1 cup and 2 tablespoons softened unsalted butter

→ Filling and Topping

09 - ½ cup thinly sliced almonds
10 - About ½ cup of raspberry jam or Nutella, to your liking

# Instructions:

01 - Heat your oven to 350ºF (180ºC). Line a few muffin tins or grease them lightly so cleanup's easier.
02 - Stir softened butter, lemon peel zest, and the vanilla essence together in a big bowl until smooth.
03 - Sift the powdered sugar and fold it into your buttery mix until it's smooth and creamy.
04 - Sift in your all-purpose flour, salt, and baking powder a bit at a time, mixing after each addition.
05 - Little by little, sift in cornstarch while mixing until you get a smooth dough that doesn't stick to your hands.
06 - Make small dough balls about the size of a walnut, then press them into the muffin tins to coat halfway up the sides.
07 - Spoon a little raspberry jam or Nutella into each mold, making sure not to overfill. Sprinkle sliced almonds on top.
08 - Put in the oven for 15–20 minutes, just until the edges are pale gold and the tops look dry.
09 - Transfer the pans to a rack to cool for 10–15 minutes. Gently run a knife around the edges to stop sticking and ease them out.
10 - Dust powdered sugar lightly on top and enjoy!

# Notes:

01 - Start with ½ cup cornstarch. If the dough's crumbly, add a little water or milk, a teaspoon at a time.
02 - Make the dough in advance and pop it in the fridge or freezer if you need to save it for later.
03 - Get creative with flavors—try cardamom for warmth or pair orange zest with a blackberry jam filling.

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