I warn you, these little cookies tend to disappear rather quickly. Buttery, sweet, yet tart, they're made with "Frolla Milano", a particular type of Pasta Frolla. The original recipe is from pastry chef Iginio Massari.
IN THE BOWL of a stand mixer, combine the "soft-but-not-too-soft" butter, the powdered sugar and the acacia honey. Mix at LOW SPEED, using a paddle attachment, until all ingredients are well incorporated (make sure you don't whip the butter). Stop the mixer.
In a small bowl, dissolve the salt in the water and then pour the mixture into the mixing bowl. Add the yolk and the vanilla seeds as well. Turn on the mixer again and mix at low speed.
Gradually add the sifted flour, and keep mixing until the flour is well incorporated. Stop the mixer and test the dough: it's ready when it feels soft but not sticky.
TRANSFER the dough onto a clean surface and shape it into a disk. Wrap it with a piece of parchment paper and let it rest in the fridge for 2 hours (or even better, overnight).
HEAT the oven to 180 C/ 360 F. You'll need to work in batches, so have a couple of baking trays ready. Roll the dough into a thin layer (2-3 mm / 1/8 inch) directly on a sheet of parchment paper dusted with flour. Cut out your cookies and transfer the sheet with the cookies back on the tray.
BAKE for 10-12 minutes or until lightly golden. Remove from the oven and let cool. Repeat with the rest of the dough.
SPREAD a bit of jam (see notes) on top of one cookie and sandwich it with another one. Dust with powdered sugar and enjoy!
Recipe by Very EATalian