Soft cookies with jam and hazelnut cream are deliciously indulgent shortbread cookies, little bites to enjoy with a good coffee, milk, or tea, but also great as gifts for friends or family.
They are not the most visually appealing, some are cracked, but they are really delicious, so much so that one leads to another.
They are soft and crumbly, so much so that they melt in your mouth, the filling makes them really tender, colorful, and tasty.
I preferred orange marmalade, strawberry jam, and a hazelnut cream, but you can fill the dimples with your favorite filling, even with more different flavors.
They are very simple to prepare, you can fill them before putting them in the oven, but for a more appealing look, it’s better after baking, so the filling remains more vibrant in color.
Now let’s see how to prepare them together.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 50
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Cookies with Jam and Hazelnut Cream
- 3 2/3 cups all-purpose flour
- 3 small eggs
- 12 tbsp butter
- 1 packet baking powder
- 2 pinches baking ammonia (generous)
- 3/4 cup sugar
- 1 pinch salt
- 1 orange zest (grated)
- to taste orange marmalade
- to taste hazelnut cream
- to taste strawberry jam
- to taste powdered sugar
Tools
- 1 Bowl
- 2 Baking Sheets
- 1 Oven
Steps for Soft Cookies with Jam and Hazelnut Cream
In a bowl, work the sugar well with the softened butter, then add the eggs and the grated orange or lemon zest. Continue working by adding the pinch of salt, the baking ammonia, and finally the sifted baking powder and flour.
Work everything well until you form a soft and dry dough.Let the dough rest wrapped in parchment paper or cling film in the fridge for about 15 minutes, no longer because it contains baking powder.
After resting, take the dough from the fridge, break off pieces of dough the size of a walnut, round them with your hands, roll in powdered sugar, and then place on a baking sheet lined with parchment paper. Continue until the dough is used up.
With some object or simply with your fingertip, press the center of each cookie to create the cavity for the filling.
You can fill the cookies before or after baking, it’s up to you!
I filled them before, but it’s better after for a more appealing look.Fill the cookies as desired by adding a teaspoon of marmalade or cream.
Bake the cookies in a convection oven preheated to 350°F for about 15-18 minutes, just until golden brown.
The baking time also depends on the power of your appliance and the size of the cookie.
Remove the cookies from the oven, let them cool a little, sprinkle with powdered sugar, and then fill the dimples of the cookies with whatever you like best, jam, marmalade, or cream.
Here are the soft cookies with jam and hazelnut cream, ready to enjoy on their own or accompanied by a cup of tea or coffee!
Storage, Tips, and Variations
The cookies can be stored in a tin or on a tray covered with a dome for about 5 days.
For greater crumbliness of the cookie, I recommend adding a generous pinch of baking ammonia.
For greater crumbliness of the cookie, I recommend adding a generous pinch of baking ammonia.
FAQ (Questions and Answers)
Can I decorate them with dark chocolate?
For an extra touch of indulgence, you can decorate the cookies with a syringe on the surface of the cookies.
