Cookies with Jam and Milk Chocolate are simple crumbly shortbread perfect to enjoy with a cup of tea or coffee, they are so good and delicious that you can’t stop at just one.
These small pastry delights are filled with mixed jam and then decorated and dipped halfway in melted milk chocolate, besides being very tasty they are also beautiful and perfect as a gift idea.
You can fill the cookies with whatever you like most – jam or spreadable creams – or leave the choice to your taste.
No one ever says no to a good cookie, so why not make them at home? They are perfect for tea time!
Now let’s see how to prepare them, follow along with the recipe.
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- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 35
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cookies with Jam and Milk Chocolate
- 1 and 3/4 cups all-purpose flour (about)
- 1 egg (whole)
- 1 egg yolk
- 6 tbsps butter
- 1/3 cup sugar
- Half packet baking powder
- 1 pinch baking ammonia
- 1 pinch salt
- 1 orange or lemon zest (grated)
- to taste strawberry jam
- to taste peach jam
- 2.5 oz milk chocolate (or dark chocolate)
- to taste chopped hazelnuts
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Teaspoon
- 1 Small Bowl
- 1 Piping Syringe
- 1 Baking Sheet
- 1 Oven
Steps for Cookies with Jam and Milk Chocolate
In a bowl, work the sugar well with the softened butter, then add the whole egg, the yolk, and the grated orange or lemon zest. Continue working by adding the pinch of salt, the baking ammonia, the baking powder, and the sifted flour.
Work everything well until you form a soft and dry dough.Let the dough rest wrapped in parchment paper in the fridge for about 10 minutes, no longer as it contains baking powder.
After resting, roll out the shortcrust dough with the rolling pin, and with the small cutter, cut out the cookies to place on a baking sheet lined with parchment paper.
With some object or simply with your finger, make a pressure in the center of each cookie to create the cavity for the filling.
Bake the cookies in a preheated convection oven at 356°F for about 12-15 minutes, and remove them as soon as they are golden.
The cooking time also depends on the power of your appliance.
After baking, fill the cookies with what you like most, jam or creams.
Melt the milk chocolate in the microwave for a few minutes or in a double boiler on the stove. With a syringe or a spoon, decorate the cookies, dip one part and then sprinkle with chopped hazelnuts.
Let the chocolate cool and set, then you can serve the cookies with jam and milk chocolate
Here are the cookies with jam and milk chocolate, good 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 extra crispiness of the cookie, I recommend adding a generous pinch of baking ammonia.
Fill the cookies with what you prefer, jam, preserves, or creams. You can also use white or dark chocolate.
FAQ (Frequently Asked Questions)
Can I use dark chocolate for the decoration?
Yes, of course, use whatever you like most: dark, white, or milk!
