Christmas Cookies: Linzer and Snow Stars

Directions

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