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cookingclassy.com

Janberet

⅔ cup (135g) granulated sugar

¼ tsp salt

1 cup (226g) unsalted butter, at room temperature

2 large egg yolks*

1 tsp vanilla extract

2 cups (283g) all-purpose flour (scoop and level to measure)

½ cup fruit preserves or jam, such as Bonne Maman

Directions at cookingclassy.com

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