Shortbread Cookies Asterisks

I used the raspberry frozen, without defrosting, we put the raspberries in a saucepan, add water (quite a bit, so that the bottom would be covered) and send it to the fire. While the raspberry is cooking, knead the dough.



I kneaded the dough with a combine. Pour flour, powdered sugar, baking powder and cinnamon into the bowl of the combine, add cold butter. Grind everything into crumbs. Add chopped almonds (you can use any nuts instead of almonds), egg yolks and vanilla tincture. Mix everything thoroughly, if the crumb turned out to be too dry, then add cold water by a teaspoon, until the mass begins to gather into a lump. The finished dough is wrapped in a film and sent to the refrigerator for 30 - 50 minutes. 



While we were preparing the dough, the raspberry managed to boil and boil a little. Now we need to wipe it through a sieve. We wipe and send it back to the fire, add sugar and boil it to the desired density (you can check the readiness by dropping a drop of jam on a saucer, if the drop does not spread when tilted, then it's ready, I boiled for 15 minutes on medium heat). Let the finished jam cool down.



We take the cooled dough out of the refrigerator. We roll out into a layer 4 mm thick and cut out the cookies with molds, I have stars and hearts and flowers, since I wanted the filling to be still visible, then with the help of a champagne cork I made a hole in the center of half of the cookies. Bake cookies at 200 C for about 10 minutes (cookies bake very quickly, so make sure that they are very tanned). Let the finished cookies cool down and combine them with ready-made jam. If desired, sprinkle with powdered sugar and serve to the table. Enjoy your meal!