Preparation

• Place the 5 eggs in cold water, bring to a boil, and cook for about 10 minutes.

  Cool the eggs in the cooking water.

  Shell them, separate the yolk from the white, only the yolk will be needed for this recipe.

  

• Prepare all the ingredients: flour, cornstarch, powdered sugar, and butter at room temperature.

  

• Pass the egg yolks through a sieve so they become fine and blend better into the dough.

  

• Place the sieved yolks, powdered sugar, softened butter, vanillin, a pinch of salt in the mixer container and mix to combine the ingredients.

  

• Beat with the whisk for about 5 minutes, until the mixture is fluffy.

  

• Now add the all-purpose flour and cornstarch and mix until they are completely incorporated. The mixture will be slightly sandy.

  

• Now lightly knead by hand to form a compact ball. Refrigerate for about half an hour.

  

• Now form balls weighing about 1 oz and about 1.2 inches in diameter, you will get about 30.

  

• Make an indentation with your thumb or a small round cap pressing in the center to create a hole where you will put the jam.

  Try to shape around with your fingers if the dough cracks.

  You will get small containers about 0.6-0.8 inches high

  

• Cover the baking sheet with parchment paper, place your cookies, and fill them with a scant teaspoon of jam, choose the flavor you like.

  Put them in the fridge for about half an hour, they should harden if touched.

  

• Bake at 356°F for 15 minutes, placing the tray on the third rack of the oven.

  Once you take the cookies out of the oven, lift them gently with a spatula and let them cool on a rack. Be careful not to break them, they are very crumbly.