100g soft butter
1/2 cup sugar
1 2/3 cup flour
1 tsp vanilla paste
1 egg yolk
2-3 tbsp cold water
jam (I used blackberry jam, 3-4 tbsp)
Beat butter and sugar with an electric mixer until creamy. Add flour and rub in the mixture with fingers. Add yolk, vanilla and 2 tbsp of water and mix until combined (use more water or more flour if needed). Knead, until dough forms and it doesn't stick to your fingers. Wrap the dough in cling film and leave in the fridge for 30 minutes.
Shape the dough into a roll, cut the slices and form them between palms into little balls. Place balls on parchment paper. Use your finger to make a small pit in the middle and fill the pits with jam.
Bake cookies in the preheated oven (180 degrees Celsius) for 15 minutes.
This silent jam session develops 34 little, sweet, crumble pieces, each of them with its own tune.