The Ovis Mollis cookies with cherry jam are special shortbreads, crumbly like a cloud thanks to the use of hard-boiled yolks in the dough.
Their unique melt-in-the-mouth texture pairs perfectly with the sweet and slightly tart heart of cherry preserves.
An elegant recipe, easy to make and perfect for accompanying a cup of tea, for a homemade gift, or simply to pamper yourself a bit.
Ovis Mollis cookies are little jewels of homemade pastry: crumbly, delicate, and pleasing to the eye.
Perfect to prepare in advance, they keep well and are also ideal as a delectable homemade gift. 📌 Save the recipe now and tell me in the comments: which jam will you use next time?
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 30 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups ovis mollis shortcrust pastry
- cherry jam
- powdered sugar
Tools
- Stand mixer
- Plastic wrap
- Parchment paper
- Baking tray
Steps
The first thing to do is prepare the shortcrust pastry dough, as per recipe, wrap it with plastic wrap and let it rest in the fridge for about 30 minutes.
After the resting time, proceed by making small balls and placing them on the baking tray covered with parchment paper.
Make holes in the center of each cookie. I used a champagne cork.
Bake at 356°F (180°C) for about 20 minutes. They should remain pale and not too cooked.
Fill the cookies with cherry jam.
If you wish, dust with powdered sugar.
💡 RECIPE VARIATIONS
• With apricot or raspberry jam for a more fruity or slightly tart taste.
• With hazelnut or chocolate cream for the more indulgent.
• With almond or hazelnut flour for an even more aromatic dough.
• Gluten-free: use rice flour + potato starch for a light and crumbly version.
• Savory Ovis Mollis (with creamy cheese and spices): creative variation for buffets!
