Jam-Filled Cookies melt in your mouth because they are very crumbly, thanks to the cornstarch in the dough. Perfect with tea for a snack, but also delicious after a meal, and they keep for days, if you can resist eating them all!
These cookies are part of my childhood: I used to make them as a child with my mom following a recipe from a cookbook, the only one we had, and the best part was spending time together having fun.
This book with the yellow cover, titled “Millericette”, was used for everything, from sweet to savory. Well, that book, now very old and worn out, printed in 1979, with very few photos and pages yellowed by time, I still have it, and I love flipping through it to remember the recipes and aromas of when I was a child.
I’ve been wanting to make these cookies for a long time and finally the right opportunity came: the cookie exchange of the Club del 27. Compared to the original recipe, I replaced part of the flour with cornstarch to make the cookies more crumbly and replaced the orange marmalade with strawberry jam.
I dedicate these cookies to my mom, who is a wonderful and special person, with whom I always bicker, but without her, I wouldn’t know what to do, and thanks to whom I have become the woman and mother I am.
In the kitchen, let your imagination run wild because it’s essential and, if you’re out of ideas, follow me: I’ll give you the tips!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tbsp cornstarch
- 1/3 cup sugar
- 5 tbsp butter
- lemon zest (grated)
- 1 pinch salt
- strawberry jam
How to Make Jam-Filled Cookies
In a bowl, work the butter and sugar with your fingertips, then add the salt, flour, grated lemon zest, and cornstarch. Work just enough to obtain a ball.
With a little flour, roll out the dough with a rolling pin until it is quite thin. At this point, cut out discs with a 4-inch cookie cutter or a glass, place a little jam in the center, moisten the edges with a drop of water, and close them, pressing well with your fingers.
Place the cookies on a baking sheet lined with parchment paper.
Bake the cookies in a preheated oven at 350 degrees Fahrenheit for about 12 minutes and check them: they should not darken too much. Once out of the oven, let them cool before eating.
Notes
I recommend not overfilling the cookies with jam and closing them well to prevent it from spilling out while baking.
FAQ (Frequently Asked Questions)
Can I change the filling flavor?
Absolutely! You can use whatever jam you prefer.
