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1
In a bowl, mix the butter and 300 grams of powdered sugar until it is quite creamy.
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2
Add 2 eggs, the vanilla extract, a pinch of salt, the flour, and mix to get a homogeneous dough.
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3
Wrap it with plastic film and refrigerate for at least 2 hours.
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4
Preheat oven to 180 degrees Celsius.
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5
Remove the dough from the refrigerator and wait 10 minutes before working with it so as not to break it.
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6
Divide in 3, and roll out the first third on a lightly floured work surface until it is 3 to 4 millimeters thick.
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7
Cut out the shapes with a cookie cutter and place them on a baking sheet lined with parchment paper. Make sure to have as many solid cookies as cookies with cutouts.
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8
Bake for 12 minutes until lightly browned.
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9
Proceed in the same fashion with the remaining dough.
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10
Prepare a dish with 4 tablespoons of powdered sugar. Right out of the oven, coat the cutout cookies, and let them cool down.
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11
Coat the solid cookies with the jam when they begin to cool down.
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12
Then paste 2 cookies together (the jam will make the cookies 2 parts hold together)
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13
Using the same recipe you can make around fifty shortbread cookies depending on the size of the cookie cutter that you use.
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14
Beat the egg white with a fork, gradually adding 280 grams of powdered sugar, and a few drops of lemon juice to get the desired texture, thick enough that it does not run off the cake.
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15
You can use a pastry bag with a small nozzle to ice the shortbread cookies.
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16
First, delimit the edges of the cake and then fill up with the icing.
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17
Let stand for 20/25 minutes.
