Ingredients:

For the dough:

• 250 g (1 cup + 2 tbsp) soft butter

• 1 cup (120 g) powdered sugar

• 2 tbsp vanilla sugar

• 2 tbsp cornstarch

• 2 egg yolks (from large eggs)

• 3 cups (420 g) all-purpose flour

For the jam cookies (using one-third of the dough):

• ½ cup jam (any flavor you like)

For the Nutella rolls (using two-thirds of the dough):

• Nutella spread

For decoration:

• Powdered sugar

Instructions:

1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.

2. In a bowl, mix together butter, powdered sugar, vanilla sugar, cornstarch, and egg yolks until smooth.

3. Add 2½ cups of flour and mix. The dough should be very soft but not sticky — if needed, add the remaining flour little by little until the texture is right.

4. For the jam cookies:Roll small balls from the dough and place them on the baking tray.Using the end of a rolling pin or your finger, make a small indentation in the center of each ball.Fill each indentation with a little jam using a teaspoon.Bake for 10–12 minutes, until very lightly golden.Cool completely and dust with powdered sugar.

5. For the Nutella rolls:

   • Divide the remaining two-thirds of the dough into two parts.

   • Lightly flour the parchment paper, then roll out each part into a rectangle on it (this makes it easier to roll later).

   • If the dough feels too sticky, dust it lightly with flour. You can also start rolling it between two sheets of parchment paper to prevent sticking.

   • Once rolled out, spread Nutella evenly over the surface.

   • Using the parchment paper to help you, gently roll the dough into a log.

   • Transfer the log onto a baking tray.

   • Before baking, score the log lightly every 2 cm to mark the slices.

   • Bake until lightly golden.

6. When both the cookies and the rolls are ready, slice the rolls along the scored lines, cool completely, dust with powdered sugar, and serve.