• 200 g butter
• 1/4 cup + 1T (1 dl) granulated sugar
• 1 t vanilla sugar (optional)
• 1 1/2 cup + 2T (4 dl) all purpose flour
• 1/4 cup + 1T (1 dl) potato flour
• 1 egg yolk
• raspberry preserve, or any jam or marmalade of your choice

Put the flour, sugar and vanilla sugar in a food processor. Add the butter, cut into small pieces, and pulse until a ball is formed. Add the egg yolk and pulse a couple of times. Put the dough in a plastic bag and refrigerate for at least 15 minutes before making the cookies. (The dough can also be made by hand of course).

Preheat the oven to 350 F/175 C

Put the dough on a working surface and cut into two pieces. Shape each piece into a roll and cut each roll into 20-25 pieces. Roll each piece into a ball and put on a parchment covered baking tray. Make a dent in each cookie with your thumb. Put a little raspberry preserve in each dent and bake for 10-15 minutes.

These cookies can easily be made gluten and dairy free by exchanging the butter with vegan butter and the all purpose flour with gluten free flour.