Jam and Chocolate Cookies soft and delicious. December for me always coincides with cookie baking, of all types and flavors. Because Christmas rhymes with cookies: shortcrust pastry in all its variations, many different shapes and decorations letting your imagination fly. The recipe I want to tell you today is for soft cookies filled with apricot jam and decorated with dark chocolate. And for Christmas, a delicious Christmas wreath of shortcrust pastry and a Chocolate Christmas log cannot be missed. My cookies are scented with lemon zest, but if you prefer, you can replace it with ground cinnamon. Let’s run to the kitchen and prepare some delicious Cookies filled with apricot jam
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Christmas
- Energy 211.11 (Kcal)
- Carbohydrates 32.22 (g) of which sugars 12.71 (g)
- Proteins 3.24 (g)
- Fat 8.70 (g) of which saturated 5.33 (g)of which unsaturated 3.25 (g)
- Fibers 3.57 (g)
- Sodium 11.73 (mg)
Indicative values for a portion of 60 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 Jam-Filled Cookies
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 lemon zest (untreated)
- 3/4 cup apricot jam
- 2.5 oz dark chocolate
What you need
- Cookie Cutters
- Piping Bag
- Rolling Pin
How to Make Jam and Chocolate Cookies
You can prepare the cookies with a mixer or simply in a bowl. Mix the butter cut into small pieces with the sugar and flour. Add an egg, the grated zest of half a lemon, and the baking powder.
Quickly knead to obtain a soft but not sticky dough. Form a dough ball, wrap it in plastic wrap, and let the shortcrust pastry rest in the fridge for at least 30 minutes.
Take the dough and roll it out on a lightly floured work surface to a thickness of about 1/8 inch. Use a round cutter about 2 inches in diameter to cut out discs. Use a smaller cutter, a piping bag nozzle, or a bottle cap to make a hole in the center of half the cookies.
Roll out the scraps to make more cookies. Arrange the cookies slightly apart on a baking sheet lined with parchment paper. Let the cookies bake in a preheated oven at 340°F in static mode for 12-14 minutes. Do not let them darken too much.
Let the cookies cool. Place a teaspoon of jam in the center of a cookie without the hole. Cover with the cookie with a hole. Prepare all cookies in the same way. Melt the dark chocolate in a bain-marie. Transfer it to a disposable piping bag. Cut a very small piece off the tip to leave a small hole. Decorate the Cookies with the chocolate as desired. Let the chocolate set
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and store it in the fridge for 2-3 days or freeze it
You can prepare the cookies in advance; if not filled, they keep longer in a container
You can choose to replace the jam with Nutella
Don’t miss the recipe for Coconut and Chocolate Cookies
