• 220g – 1¾ cup All purpose flour
• 30g – ¼ cup Corn starch
• 60g – ½ cup Confectioners’ sugar
• 1 Egg large
• 115g – ½ cup Butter unsalted, softened
• 2g – ½ tsp Baking powder
• 5ml – 1 tsp Vanilla extract
• 2g – 1 tsp Lemon zest optional
• 80g – ¼ cup Jam or Nutella

Combine flour, cornstarch, confectioners’ sugar, baking powder and lemon zest in a large bowl. Mix until completely blended.

Add the egg, butter and vanilla to the flour mixture. Mix with with an electric mixer until a dough is formed. Pour the dough out onto a lightly floured surface and knead a few times until the dough is smooth. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350℉. Roll the dough out on a lightly floured surface to about ¼” thick. Use a round cookie cutter to cut out cookies. Repeat with any dough scraps.

Place ½ tsp of jam or Nutella in the center of each cookie. Pull up two opposite sides of the cookie and pinch together in the center. Wet your fingers and pinch them again to seal them.

Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes. The cookies will be pale in color but the bottoms will get lightly golden. Remove them from the oven and transfer them to a cooling rack. Cool completely before dusting them with powdered sugar.