Easter cookies filled with jam are simple shortbread cookies in cute shapes filled with jam or preserves.
Bells, bunnies and little ducks are the Easter characters you can make with shortcrust pastry. You can also fill them with whatever you prefer according to your tastes; they are tasty and indulgent for breakfast, snack or even as an after-meal treat, especially for children who do not enjoy classic traditional Easter desserts.
They are simple and quick to prepare: once the shortcrust pastry is rolled out, cut the cookies into Easter-themed shapes. If you don’t have cookie cutters you can make your own from cardboard and then cut the dough; let your imagination run wild when decorating them with colorful sprinkles and after baking you can enjoy them plain or, if you have a sweet tooth, fill them with a good filling.
For other Easter cookies click here!
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Easter cookies filled with jam
- 2.4 cups All-purpose flour (≈ 10.6 oz (300 g))
- 2/3 cup Butter (≈ 5.3 oz (150 g))
- 3/4 cup Granulated sugar (≈ 5.3 oz (150 g))
- 1 Egg (large)
- 1 Egg yolk
- to taste Lemon zest (grated)
- to taste Jam (or preserves)
- to taste Colorful sprinkles
Tools
- Stand Mixer
- Rolling Pin
- 6 Cookie Cutters
- 1 Baking Sheet
- 1 Oven
Preparation for Easter cookies filled with jam
For preparing the shortcrust pastry you can use the stand mixer with the paddle attachment or mix by hand.
In the stand mixer bowlcream together the softened butter and the sugar first; when they are combined add the eggs, continuing to mix add the grated lemon zest and the sifted flour.Hand mixing: Mix the flour and sugar and make a well on your work surface, put the butter cut into pieces in the center together with the eggs and the lemon zest, quickly work the ingredients with your hands until you obtain a smooth and homogeneous dough.
Work the dough quickly; it should be soft and homogeneous. If more flour is needed add it during kneading. Let it rest for about 20 minutes in a cool place.
Roll out the dough with a rolling pin to the thickness you desire.Thicker if you want tall and soft cookies, thinner if you prefer crumblier cookies to be filled afterwards.
Using cookie cutters, or freehand, cut out the different shapes then place them on a non-stick baking sheet or one lined with baking paper; cut out a part of the central area of some cookies (to create the top with a window).
Decorate the cookies with colorful sprinkles or small smarties, pressing them well with your hands. Then bake the Easter cookies in an oven preheated to 356°F for about 15-18 minutes; this depends on the thickness you have made.
When they are nicely golden remove them from the oven, let them cool and then serve plain or fill the whole cookie with a teaspoon of orange marmalade, strawberry jam or Nutella, cover with the other cookie (the one with the cut-out) and arrange on a serving plate.
For all other Easter recipes, both sweet and savory, click here!
Anna suggests…
Make the Easter cookies with your children and fill them according to their tastes using even Nutella.
The cookies keep for many days in a closed container to preserve their crispness.
Can I fill them with creams as well?
Yes, of course you can fill the cookies according to your tastes with creams: hazelnut, pistachio, chocolate.
Can I make the cookies with lactose-free shortcrust pastry?
If you have an intolerance you can make an olive oil shortcrust pastry or a shortcrust pastry with lactose-free butter.
