2 and 1/3 cups all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 150 grams unsalted butter, softened at room temperature (or 150 grams of shortening will work); 1 cup sugar; 1 large egg, 1 yolk. (Note: 1 cup = 250ML)

Directions:

1. In a large bowl, combine the flour, baking powder, and salt

2. In a separate large bowl, add the butter and sugar, and mix with an electric mixer on medium speed until fluffy (bulky, lighter in color, and fluffy). It takes about five minutes.

3. Add the eggs and yolks to 2 and mix well.

4: Gradually add 1 to 3 and mix well.

5, mix well if you get the dough, the dough flattened, wrapped in plastic wrap, and then rolling pin rolled into a large 3MM thick, with a cookie mold buckle out of the cookies. If you don't have a cookie cutter, you can use a knife to cut the large dough sheet into small squares of the same size, or you can find a medium-sized round object to use as a cookie cutter. If you don't use all the dough at once, you can press it into sheets and freeze them wrapped in plastic wrap. If you get a very thick batter after mixing, put it into a laminating bag and squeeze it onto a baking sheet.

6. Preheat the oven to 160C and bake for 12-15 minutes.

7, whole shape:

1) After baking, let it cool thoroughly and spread jam in the center; or:

2) Brush the top of the cookies with a little bit of water or egg wash and sprinkle with chopped walnuts before going into the oven;

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Note: Try to make each cookie as even in size and thickness as possible, so that when baking they don't look like some have browned and some haven't.