EASY JAM COOKIES
A simple and quick recipe for EASY JAM COOKIES perfect for kids’ snacks or a wholesome breakfast or to accompany a good cup of tea.
Making these Jam Cookies is really easy and in less than 30 minutes they will be ready and filled with your favorite jam.
Moreover, with this recipe, you won’t need cookie cutters, just a glass or a small cup, or simply create balls and then flatten them with the bottom of a glass, making the preparation even faster.
The Shortcrust Pastry base for these jam-filled Cookies is very simple and doesn’t require a mixer: you will just have to mix all the ingredients in a bowl and then knead by hand. Once you obtain a smooth and homogeneous dough, and after resting in the fridge, you will roll out the dough, cut the cookies, and after only 15 minutes in the oven, they will be ready to fill.
The jam-filled cookies are easy and quick to make, beautiful to present, and can be customized as you prefer, both in shape and filling. For instance, you could shape them like a heart and gift them to your sweetheart for Valentine’s Day or another romantic occasion, or change the filling with your favorite jam, hazelnut cream, pistachio cream, and even Custard Cream.
Make these jam cookies to enrich your cookie tray with other small delights like the Baci di Dama, the Paste di Meliga, the Canestrelli, the Occhio di Bue Cookies, the Crumble Cookies and many other sweets ideal to embellish any moment of the day to pair with your favorite infusion!
INGREDIENTS FOR SHORTCRUST PASTRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: about 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 475.44 (Kcal)
- Carbohydrates 72.48 (g) of which sugars 36.10 (g)
- Proteins 6.29 (g)
- Fat 19.23 (g) of which saturated 12.14 (g)of which unsaturated 6.85 (g)
- Fibers 1.69 (g)
- Sodium 20.82 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/3 cup potato starch (or cornstarch)
- 1/2 tsp baking powder
- 1 egg (whole)
- 3/4 cup powdered sugar
- 9 tbsp butter
- 1 lemon zest (grated)
- 1 packet vanillin
- as needed jam (fruit or hazelnut cream or pistachio cream)
Tools
- Bowl
- Rolling Pin
- Pan
Steps
To make the jam-filled cookies, start by preparing the Shortcrust Pastry. Put the sifted flour with baking powder, starch, powdered sugar, and vanillin in a bowl and mix with a fork. Then add the egg, diced butter (best if cold from the fridge), and grated lemon zest and start kneading with your hands until you get a smooth and homogeneous mixture.
Wrap the shortcrust pastry in plastic wrap and let it rest in the fridge for about 1 hour. After the time has passed, take the dough and place it on a slightly floured work surface. Work it with your hands for a few seconds to make it more malleable, then roll it out with the rolling pin to a thickness of about 1/4 inch. Cut out the shortcrust cookies with cutters and hollow out the center of half of these with a smaller cutter.
Place the cookies on a baking tray lined with parchment paper and bake in a preheated static oven at 350°F for 15/17 minutes. They should be cooked and slightly golden. Once ready, remove them from the oven and let them cool completely. Then place them on a plate, fill the non-hollow halves with your preferred jam/jelly, and close like a sandwich by placing the cookies with the hole in the center over the jam layer. Do not press too hard, or the filling will spill out. If desired, dust with powdered sugar.
The jam cookies can also be baked in an air fryer at 340°F for 10-12 minutes, doing multiple batches or halving the doses.
You can also modify the recipe by preparing Jam Cookies with Chocolate Shortcrust using the BIMBY and filling them, for instance, with Orange Jam, which pairs well with chocolate, or with hazelnut cream. For ingredients and the BIMBY recipe, click HERE
STORAGE
Once ready, the Shortcrust Cookies with Jam can be stored in a tin box or an airtight container at room temperature for up to 5 days.
NOTES AND TIPS
POTATO STARCH: You can replace Potato Starch with Cornstarch, which has the function of making the Jam Cookies more fragrant.
BUTTER: When preparing the shortcrust, always make sure to buy high-quality butter and use it cold from the fridge.
JAM: You can customize these Shortcrust Cookies with the Jam or Jelly you prefer (apricot, strawberry, blueberry, etc.) or with Hazelnut Cream, Pistachio Cream, and even Custard Cream.
TIP: Shortcrust Pastry is a type of dough that “suffers” from heat, so make sure to knead it as little as possible and don’t skip the fridge rest to ensure the cookies hold their shape during baking. In the hot season, I also recommend placing the formed cookies in the freezer for 15 minutes (or 30 minutes in the fridge) before baking.
