200 g butter at room temperature
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
240 g plain flour
5 g baking powder

Jam
200 g blueberries
100 g Dansukker Jam Sugar

Start by making the blueberry jam so that it has time to set.

Wash and pick over the blueberries and mix them with jam sugar in a saucepan. Boil for 7-10 minutes. Skim off any foam and pour into warm, sterilised jars. Put the lid on the jar and store it in a cool place.

Make the dough for the jam cookies. Preheat the oven to 200°C.

Beat the butter, sugar and vanilla sugar together. Combine the flour and baking powder in a bowl and carefully fold it into the butter mixture. Mix together to form a dough.

Shape the dough into a roll and cut it into 20 pieces each weighing about 25 g. Roll the pieces into balls and put them into small muffin tins. Dip your finger in some flour and make a hollow in the middle of each cookie. Fill the hollow with jam using a piping bag or teaspoon.

Bake the cookies in the lower part of the oven for 14-16 minutes until they are light brown. Remove the cookies and leave them to cool completely.