Today I made this delicious recipe, butter and jam cookies, filled with my apricot jam and cherry jam. An extremely easy recipe with absolute goodness. They are delightful and soft cookies that melt in your mouth, thanks to the lemon-flavored butter shortcrust dough.
You can also prepare the dough a couple of days in advance and leave it in the refrigerator, take it out for an hour, and then prepare these wonderful bites with the jam you prefer, perfect to enjoy for breakfast or a snack with coffee, and beautiful to look at.
Let’s prepare them together! See you soon, Susy.
Here are more cookie recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 40 cookies
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Energy 54.63 (Kcal)
- Carbohydrates 6.94 (g) of which sugars 2.62 (g)
- Proteins 0.75 (g)
- Fat 2.82 (g) of which saturated 1.76 (g)of which unsaturated 1.03 (g)
- Fibers 0.14 (g)
- Sodium 0.89 (mg)
Indicative values for a portion of 14 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 for Butter and Jam Cookies
With these amounts, I made 40 cookies.
- 1 3/4 cups all-purpose flour
- 2 tbsps potato starch
- 9 tbsps butter
- 1/2 cup sugar
- 2 egg yolks
- 1 lemon zest
- as needed cherry jam
- as needed apricot jam
Tools
- Baking sheet
- Bowl
- Spoon
Steps
In the bowl, I place the flour and cold butter cut into pieces, and mix by hand until the dough becomes crumbly. I add the eggs, sugar, grated lemon zest, and continue to knead. I transfer the dough onto the work surface, compact it with my hands into a nice ball, wrap it in plastic wrap, and leave it in the refrigerator for an hour.
After the resting time in the fridge, I form 4 rolls of dough, cut pieces (about 10/11 g each) and roll them between my hands into balls, flatten them slightly and place them on a baking sheet lined with parchment paper.
With the handle of a spoon, I create an indentation in the center of the ball, essential to hold the jam. I fill them with a teaspoon and bake in a static oven at 355°F for about 15 minutes. Remove from oven and let cool.
