A pastry that melts in your mouth—that’s all you need at the coffee table. These Viennese cookies are delicate, crumbly, and melt away with every bite, enhanced with a hint of chocolate or fine jam. Sweet, buttery, tender, and simply irresistible in every bite. Just shape them, bake them, and the oven does all the work. One bite, and the cookie tin will be empty faster than you think.

Ingredients for the cookies: 250 g cornmeal, 150 g flour, 150 g softened butter, 200 g powdered sugar, and a little vanilla extract.

For the filling: 80 g softened butter, 100 g powdered sugar, a little vanilla extract, and about 6 tsp raspberry jam.

Preheat the oven to 180°C (350°F) for conventional baking or 170°C (340°F) for fan-forced baking and line a baking sheet with parchment paper.

Cream the butter, powdered sugar, cornmeal, flour, and vanilla into a smooth, soft dough. Transfer the dough to a