Jam Cookies
Jam cookies are a recipe featuring fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 200 g butter
- 100 g sugar
- 1 packet vanilla sugar
- 1 egg
- 150 g butter
- 75 g sugar
- 1 egg
- 6 tbsp milk
- 75 g flour
- 75 g almond kernels
- 75 g cornstarch
- 250 g currant jam (to taste)
- 2 tbsp vanilla syrup
- 2 tbsp orange liqueur
- 1 tbsp powdered sugar
Instructions
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1.
For the shortcrust dough sift together the flour, sugar and vanilla sugar on a work surface, create a well, pour in the egg, and distribute butter flakes around it.
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2.
Cut everything into crumbs with a large knife. Quickly knead the crumbs by hand, wrap in cling film and refrigerate for about 30 minutes or keep in a cool place.
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3.
Roll out the dough to about 3–4 mm thick on a floured surface, cut round cookies with a wavy edge (about 5 cm diameter) and place them on a baking sheet lined with parchment paper, leaving some space between each. Set the prepared cookies in a cool spot.
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4.
For the filling dough whisk butter, sugar, egg and milk until light and frothy. Stir in flour, almonds and cornstarch. Do not overmix to avoid a tough dough. Chill for 30 minutes. If the dough is too stiff for piping, add a little more milk.
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5.
Pipe a thin border of the filling around each chilled cookie using a pastry bag. Drop one teaspoon of currant jam into the center of each and bake in a preheated oven at 190 °C (375 °F) for about 12–15 minutes. Whisk powdered sugar with liqueur and syrup until smooth. Let the finished cookies cool on a wire rack, then brush the edges with the liqueur‑syrup mixture.
