Christmas Cookies

• 3 cups (450g) Fine Flour (Farina "00")
• ½ cup (65g) Cornstarch
• ½ teaspoon (3g) fine salt
• 1 package (200g) unsalted butter, at room temperature
• 1 cup (230g) sugar
• 2 eggs (Medium)
• 1 teaspoon (5ml) vanilla extract

For the Filling

• Strawberry jam or any other of your liking

1. In a bowl, sift the flour, cornstarch, and add the salt. Mix. In the mixer bowl, place the butter and sugar and beat with the paddle attachment or K-beater for 5 minutes until the mixture is fluffy and pale. Add one egg, beat until incorporated into the mixture, and add the other egg. Continue beating until you have a fluffy mixture. Add the vanilla and the flour mixture little by little. Beat until you have a soft dough. Divide it in 2 and form 2 balls, then press them to form a disc. Wrap with plastic wrap and place in the refrigerator for ½ hour to firm up slightly.
2. Take it out of the fridge and roll it out into a rectangular sheet about 4-5 millimeters thick. With Christmas cookie cutters, about 4-5 cm, cut the dough into various shapes and designs. Place them on baking sheets lined with non-stick parchment paper. With a smaller cookie cutter, remove dough from the center of the cookie.
3. Bake in a preheated convection oven at 180°C for 12 minutes. Remove from the oven and let them cool. Spread jam on the underside of the cookie without a design and press with the cookie that has the design. Decorate all the cookies and arrange them on a serving platter or board.