Instructions:

Place the telemea cheese, butter grated on a large grater, and flour in a bowl. Mix until a homogeneous dough is formed. Cover the bowl with cling film and refrigerate for a few hours (or at least one hour). Roll out the dough into a thin sheet of approx. 0.5 cm. This step can be done directly on a baking sheet to prevent the dough from sticking to the surface. Cut the dough into the desired shapes (sticks, circles, etc.) and brush with a beaten egg (optional). Sprinkle the desired toppings on top (sesame, poppy seeds, etc.). Transfer the dough along with the baking paper onto a tray and bake at 170 degrees for approx. 20 minutes.

Preparation method:

Remove the butter from the refrigerator and let it reach room temperature. Place the butter in a bowl, along with the sugar, and mix until a fluffy and homogeneous combination is obtained. Add the vanilla extract and egg yolks, mixing after each yolk. Finally, add a pinch of salt and flour, and homogenize (without kneading too much to avoid developing the gluten network). Wrap the dough in cling film and refrigerate for 1-2 hours. Divide the dough into two equal parts. On a floured surface or on a baking sheet, roll out the dough until it reaches a thickness of approx. 0.5 cm. From the first part of the dough, cut out the base of the cookies with round shapes, stars, etc. Roll out the second part of the dough and cut out the same shapes, but make a small cut in the center with a smaller shape. Transfer the cookies to a tray and refrigerate for 15 minutes. Meanwhile, preheat the oven to 170 degrees. Remove the tray from the refrigerator and place it directly in the oven for 10-15 minutes or until the edges are slightly golden.

#After they cool, sprinkle powdered sugar over the cut-out cookies. On the base cookies, place a teaspoon of jam and stick them together.