Steps

• Procedure:
  Prepare the shortcrust pastry:
  In a bowl, sift the flour and mix it with the confectioners’ sugar and a pinch of salt. Add the cold butter in cubes and quickly work with your fingertips or a mixer until you get a sandy mixture.
  Add the yolk and vanilla:
  Make a well in the mixture and add the yolk and vanilla extract. Knead quickly until you obtain a homogeneous dough. If necessary, add a tablespoon of cold water to help compact.
  Let it rest:
  Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
  Roll and cut:
  After the resting time, roll out the shortcrust pastry on a lightly floured surface to a thickness of about 1/4 inch. Use a round cutter to cut out the cookies.

  Alternatively, make small logs and cut them into small pieces.

  Roll these pieces in your hands creating little shortcrust pastry balls.
  

  Create the central hole:
  Use a smaller cutter, a cookie cutter, or push with a finger to make a hole in the center of the cookies.

  Fill the hole with your preferred jam.
  

  Assemble the cookies:
  Place the filled cookies on a baking sheet lined with parchment paper.
  

  Bake:
  Bake in a preheated oven at 320°F for about 12-15 minutes, until the edges are slightly golden.