Easter cookies filled with jam are simple shortbread cookies in fun shapes filled with jam or preserves.
Bells, bunnies, and ducklings are the Easter characters to create with shortcrust pastry. You can also fill them with whatever you like best according to your tastes. They are delicious both for breakfast, a snack, or even as a dessert, especially for children who do not like traditional Easter cakes.
They are simple and quick to make. Once the shortcrust pastry is rolled out, create the Easter-themed cookie shapes. If you don’t have the molds, you can make them with cardboard and then cut out the shortcrust pastry. Let your imagination run wild in decorating them with colorful sprinkles, and after baking, you can enjoy them as they are, but if you’re indulgent, enrich them with a good filling.
For other Easter cookies click here!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Easter cookies filled with jam
- 2 1/2 cups All-purpose flour
- 5.3 oz Butter
- 3/4 cup Sugar
- 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
- Baking Tray
Preparation for Easter cookies filled with jam
For the shortcrust pastry preparation, you can use a stand mixer with the paddle attachment or knead by hand.
In the stand mixer’s bowl, first, mix the softened butter with the sugar, then add the eggs. Continue working the mixture while adding the grated lemon zest and the sifted flour.Hand Kneading: Mix the flour and sugar and place them like a fountain on a pastry board. In the center, put the butter cut into small pieces and the eggs, along with the lemon zest. Quickly work the ingredients with your hands until you obtain a smooth and homogeneous dough.
Work the dough quickly, which 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 into a sheet of your desired thickness.Thicker if you want tall and soft cookies, thinner if you want crumblier cookies to fill later.
With cookie cutters, or freehand, create the various shapes and then place them on a non-stick baking sheet or one lined with parchment paper, cutting out a central part of the cookie.
Decorate the cookies with colorful sprinkles or small smarties, pressing them well with your hands. Then bake the Easter cookies in a preheated oven at 356°F (180°C) for about 15-18 minutes, depending on the thickness you achieved.
Once they are golden brown, remove them from the oven, let them cool, and then serve as is or fill the whole part of the cookie by placing a teaspoon of orange jam, strawberry preserves, or Nutella. Cover with the cut-out cookie and place on a serving plate.
For all other Easter recipes, both sweet and savory, click here!
Anna recommends…
Prepare the Easter cookies with your children, filling them according to their tastes, even using Nutella.
The cookies keep for many days in a closed container to maintain their crispness.
