Shortbread cookies with jam “Valentines. Cookies with jam Homemade cookies with jam recipes

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• butter (margarine will also work) - 250 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (as much as the dough will take);
• any thick jam - about 300 g.

Viennese cookies with jam recipe with photos step by step

How to make Viennese cookie dough

1. Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
   
2. Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
   
3. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
   
4. We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
   
5. When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough that does not stick to your palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
   
   
6. Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
   
7. Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that the sweet additive does not spread over the baking sheet during the baking process.
   
8. We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of ​​​​the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
   
9. Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
   
10. Having cooled our grated pie completely, cut it into equal squares or rectangles.
    

Viennese cookies with jam are ready! Enjoy your tea!

Homemade shortbread with cherry jam.

• 250 g flour
• 150 g butter
• 100 g powdered sugar
• 2 yolks
• zest of 1 lemon
• vanillin (on the tip of a knife)
• a pinch of salt

• jam or preserves (I used cherry)
• powdered sugar for sprinkling

Delicate, fragile shortbread cookies that melt in your mouth, with sweet and sour aromatic jam, sprinkled with powdered sugar. As a basis for the recipe, I took classic shortbread cookies made with powdered sugar, with the addition of yolks. This variation of cookies turns out to be the most delicate, so I do not recommend replacing the yolks with a whole egg, or the powdered sugar with sugar. Of course, such substitutions can be made, it will also be tasty, but not as tender and crumbly as in this recipe. I added my favorite lemon zest to the dough, I really like it in shortbread dough, and a little vanilla. Since we are using powdered sugar here and not sugar, vanilla sugar is also not desirable here; it is better to add vanillin, vanilla powder or vanilla extract.
Such cookies can be timed to coincide with the upcoming holiday, which is what I did, but, of course, no one is stopping you from making such shortbread cookies on any other day :-)
I ended up with 16 cookies in total when assembled.

Preparation:

Grind soft butter and powdered sugar until smooth and light.

Remove the zest from the lemon by grating it on a fine grater (only the yellow part).
Add zest, yolks, vanillin and salt to the butter, mix well.

Add flour in parts, mixing well with a spoon each time.

Form the dough into a ball with your hands, do not knead for too long.
Place the dough in the refrigerator for 30-60 minutes, the dough should cool well.

Roll out the dough into a layer approximately 5 mm thick.
Cut out with a cookie cutter. You can use any other molds, or, if desired, cut out a heart from thick cardboard and circle it with a knife.

In half of the hearts, cut out another heart with a smaller cookie cutter.

Transfer the preparations to a baking tray lined with baking paper.
If the pieces do not hold their shape well, it is best to cool them well in the refrigerator again before transferring and baking.

Place in an oven preheated to 180 degrees and bake for about 5-15 minutes. I baked for 12 minutes, but use your oven as a guide. When the dough begins to barely turn golden around the edges, it is ready; do not overcook the cookies in the oven.
Cool the finished cookies completely.

- a rather simple and at the same time original shortbread cookie, which will appeal to all those who like to while away the time before the series with a cup of tea and cookies. By the way, I don’t know why, but cookies with jam very popular in Europe.

Ingredients

• butter 120 g
• powdered sugar 100 g
• flour 270 g
• egg 1 PC.
• baking powder 1 tsp.
• salt pinch
• jam

You can use any jam; for example, I opened a jar of delicious lingonberry jam.

Powdered sugar in this jam cookie recipe used to facilitate preparation, the powder dissolves easily. You can use sugar instead of powdered sugar, but you will have to work a little more with the whisk during cooking.

I have enough ingredients for 22-25 pieces with a diameter of 5.5 cm.

Preparation

We prepare all the products necessary for making cookies. The butter must be taken out in advance so that it becomes soft.

Mix dry ingredients: sift together flour and baking powder.

In a large bowl, beat the butter and powdered sugar until creamy. This can be done either with a mixer or a whisk. Add the egg and salt and mix with a whisk until smooth.

Add the dry ingredients to the butter mixture and knead the dough into a plastic dough, form it into a ball, wrap it in cling film or a bag and put it in the refrigerator for 20-30 minutes. During this time, the dough will become more elastic and a little denser due to the work of gluten.

Roll out the dough on a silicone mat (or baking paper) into a layer 4-5 mm thick and cut out circles with a diameter of 5-6 cm (or any other shape). For half of the blanks, cut a small hole in the middle. Before putting the pieces in the oven, they should be placed in the freezer for 15 minutes, this is necessary so that the dough does not spread too much during baking and holds its shape.

Bake for about 10-12 minutes in an oven preheated to 180°C. Cool the finished cookies on a wire rack or paper towel (to prevent the cookies from sweating and becoming wet). Now comes the fun part: putting the halves together. Spread the back side of the whole cookie with jam and cover the top with the other half in the form of a ring.