Shortbread cookies with apple jam. Shortbread cookies with Valentine's jam

Before you - simple and affordable recipes for cookies with jam. Everyone can find jam, it will add flavor and aroma to any pastry, and will allow you to create interesting cookies. Read how to make cookies with jam. Of course, the preparation of homemade cookies with jam begins with the test. Here you will find different options for making dough, as well as quick cookie recipes - from ready-made products. Learn how to make delicious cookies with jam from experienced chefs and delight your family and guests.

The recipe for cookies with jam and crumbs is a shortcrust pastry covered with jam and sprinkled with crumbs on top. Cut into squares and get cookies with crumbs. Such pastries with jam are well preserved. It is advisable to prepare the dough the day before and let it rest in a wrapped form in the refrigerator.

Ingredients:

Flour - 2 cups
Softened margarine - 100 gr.
Orange juice - 0.5 cup
Sugar - 125 gr.

For lubrication:

Jam - 1 cup

Cooking method:

Prepare a bowl to make cookies. Pour the flour into a bowl. Add juice, softened margarine, sugar.
Mix all the dough ingredients in a bowl. Mix until smooth. We divide the resulting mass into two parts.
We send half to the refrigerator for at least an hour, and the other half is placed in the freezer. We spread the first half of the dough (the one that was in the refrigerator) in a form.
Preheat the oven to medium temperature (180°C). Cover the dough with jam.
We rub on a coarse grater, that part of the dough that was in the freezer and sprinkle with this crumb a layer of dough with jam.
We bake shortbread cookies with jam for about 30 minutes at 180 degrees, until the crumbs are browned.
Cut the cookies with jam and crumbs immediately into small squares. Cool and store shortbread cookies with crumbs in a tightly closed jar. Enjoy your meal!

Viennese cookies with jam

For all lovers of homemade cakes, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and is obliged to settle in the culinary notebook of novice bakers as a base.

From the usual shortcrust pastry, we will form a grated pie with filling, which we will divide into portioned pieces. As a result, we get a tasty, moderately sweet and crumbly Viennese biscuit with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

250 g butter;
1 cup of sugar;
2 eggs;
1 teaspoon of soda;
A pinch of salt;
4.5 - 5 glasses of flour;
1 cup pitted jam for filling

Cooking method:

First, let's prepare all the ingredients. The butter needs to be melted. Add sugar, salt, soda and eggs, mix.
Sift the flour and knead a fairly thick dough. We separate 1/3 of the dough and put it in the freezer for 15 minutes, and distribute the remaining 2/3 on a baking sheet, greased with oil.
It is difficult to roll out the dough, as it crumbles - but it is excellent to distribute it with your hands over the baking sheet, forming a cake about half a centimeter thick from the “latochki”.
Distribute the jam on top of the cake. I bend the edges of the cake a little inward so that the jam does not “run away”. And on top we rub the dough from the freezer on a coarse grater.
We bake shortbread Viennese cookies at 180-200C 25-30, until golden. Cut the cooled cake into portioned cookies, you can sprinkle with powdered sugar. Happy tea!

Ingredients:

Chicken egg - 2 pieces;
Sugar - ½ cup;
Slaked soda - ½ tablespoon;
Margarine - 200 gr.;
Wheat flour - 2 cups;
Jam to taste.

Cooking method:

Prepare all the necessary ingredients. Cooking should begin with rubbing the oil. Then add eggs, sugar, soda to the pounded margarine,
Knead the dough. 1/3 of the put in the freezer. Roll out the rest on a floured baking sheet.
Cover with jam. Preferably not very liquid - like raspberry. Put to bake.
When the cake is almost ready to rub the rest of the dough. Leave for another 5-10 minutes.
Cut into squares or diamonds. Serve with green tea without sugar. Enjoy your meal!

Crispy fragrant homemade shortbread cookies for tea! In one cookbook I found this recipe under the interesting name “Viennese Cookies”. It looked very much like a familiar grated pie, although there were still differences ... It turns out to be more crispy, which, in my opinion, really looks like a cookie.

Ingredients:

Margarine - 200 gr.
Wheat flour - 3.5 tbsp.
Sugar - 150 gr.
Chicken eggs - 2 pcs.
Vanillin - 1.5 gr.
Baking powder - 1 tsp
Salt - 0.3 tsp
Jam - 300 gr.
Vegetable oil - 1 tbsp.

Cooking method: Beat in eggs, add sugar and a pinch of salt. Mix until light foam.
Margarine, which we already have at room temperature, we chop with flour or rub it with our hands into crumbs.
Add the chopped margarine to the egg mixture. Add a sachet of vanilla. Mix until smooth.
Pour the flour in portions, add the baking powder to the flour. Knead the dough, it should turn out pretty cool.
Divide the dough into 2 unequal parts, put 1/3 in a bag and put in the refrigerator for at least 15 minutes.
Spread the second part evenly over the baking sheet with your hands. We form small sides.
Lubricate with any thick jam, it is better that it be sour, I have apple jam. If you only have liquid jam, you can strain it through a sieve. Jam should not be added very much, otherwise it runs the risk of leaking
We take out the dough from the freezer and three on a grater immediately over the pie. Bake at 180 degrees for 30-40 minutes until golden brown. Cut into rhombuses or squares. Happy tea!

Ingredients:

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

Cooking method:

Melt the butter on the stove or in the microwave until smooth. Cool until the liquid is slightly warm. To the melted butter, add eggs, salt and immediately the entire norm of sugar. Beat with a mixer.
Mix the baking powder with a glass of flour. After sifting, we introduce to the oil mass.
Again we work with a mixer, achieving a smooth, homogeneous and still watery dough. Gradually add the flour while continuing to beat the flour mixture.
When the thickened mass ceases to succumb to the mixer, we proceed to kneading manually. We remove about 1/3 of the dough for 15–20 minutes in the freezer, and distribute the rest in an even layer (0.5 cm thick) over a large baking sheet covered with parchment paper. It is more convenient to do this manually, since the dough crumbles a lot and it will be difficult to roll it out with a rolling pin to the desired size. How to bake Viennese cookies with jam
Spread the jam over the flour base. Also, any jam, jam, berries grated with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not very thick, the edges of the lower layer of dough must be slightly raised up, forming sides so that the sweet additive does not spread over the baking sheet during baking.
We take out the chilled and slightly hardened dough from the freezer, rub it with large chips and distribute it over the entire area of \u200b\u200bthe future cookie. Thickly cover the filling, leaving no gaps. We put the workpiece in an oven heated to 200 degrees.
We bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should be browned, but not much.
After completely cooling our grated pie, cut into equal squares or rectangles. Viennese cookies with jam are ready! Happy tea!

Since flour can be of different quality, it may take you a little more or less than indicated in the recipe - we focus on the state of the dough.

Ingredients:

200 g butter;
2 eggs;
2 tbsp milk;
150 g of sugar;
A pinch of salt;
1 pack (15 g) baking powder;
Raspberry jam or any jam;
480 g (approximately) flour.

Cooking method:

Beat softened butter with eggs and milk. Then add sugar, salt and baking powder, mix.
Add flour, just enough to make the dough soft enough. Flour may take more or less. Knead the dough and refrigerate for 30 minutes.
Roll out the dough into a thin layer, grease with jam, roll up. Cut the roll into pieces of the desired length.
Dip the edges of the pieces in starch or flour, lay on parchment paper on a baking sheet. Bake at 180° for approximately 30 minutes. Sprinkle cookies with powdered sugar. Enjoy your meal!

Ingredients:

1 egg
0.5st. Sahara
1 tsp soda
200g softened margarine
3 tbsp flour
200g jam or fruit jam

Cooking method:

Grind margarine with flour, add the beaten egg with sugar. Add soda quenched with vinegar. Then knead the dough.
Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
Roll out 2/3 of the dough and place on a baking sheet lined with baking paper.
Spread the jam evenly over the layer and grate the remaining dough on top.
Bake in an oven preheated to 220' for about 20–25 minutes. Cut the finished layer into rhombuses. Happy tea!

- a fairly simple and at the same time original shortbread cookie that will appeal to all lovers of while away the time before the series over a cup of tea with 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 it jam cookie recipe used to facilitate preparation, the powder dissolves easily. Sugar can be used instead of powdered sugar, but during cooking you will have to work a little more with the whisk.

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

Cooking

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

Mix dry ingredients: sift flour and baking powder together.

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

Add dry ingredients to the oil mixture and knead the plastic dough, form a ball out of it, 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 slightly denser due to the work of gluten.

We roll out the dough on a silicone mat (or on baking paper) into a layer 4-5 mm thick and cut out circles with a diameter of 5-6 cm (or any other shape). At half of the blanks, cut a small hole in the middle. Before you send the blanks to the oven, they should be placed in the freezer for 15 minutes, this is necessary so that the dough does not particularly spread during baking and keeps 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 (so that the cookies do not sweat and become wet). Now the fun part: putting the halves together. We smear the back of the whole cookie with jam and cover the top with the second half in the form of a ring.

Ingredients:

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

Viennese cookies with jam recipe with photo step by step

How to make Viennese cookie dough

Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
To the melted butter, add eggs, salt and immediately the entire norm of sugar. Beat with a mixer.
Mix the baking powder with a glass of flour. After sifting, we introduce to the oil mass.
Again we work with a mixer, achieving a smooth, homogeneous and still watery dough. Gradually add the flour while continuing to beat the flour mixture.
When the thickened mass ceases to succumb to the mixer, we proceed to kneading manually. As a result, it is necessary to obtain a sufficiently thick and crumbly shortbread dough that does not stick to the palms. Since flour can be of different quality, it may take you a little more or less than indicated in the recipe - we focus on the state of the test.
We remove about 1/3 of the dough for 15-20 minutes in the freezer, and distribute the rest in an even layer (0.5 cm thick) over a large baking sheet covered with parchment paper. It is more convenient to do this manually, since the dough crumbles a lot and it will be difficult to roll it out with a rolling pin to the desired size.
Spread the jam over the flour base. Also, any jam, jam, berries grated with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not very thick, the edges of the lower layer of dough must be slightly raised up, forming sides so that the sweet additive does not spread over the baking sheet during baking.
We take out the chilled and slightly hardened dough from the freezer, rub it with large chips and distribute it over the entire area of \u200b\u200bthe future cookie. Thickly cover the filling, leaving no gaps. We put the workpiece in an oven heated to 200 degrees.
We bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should be browned, but not much.
After completely cooling our grated pie, cut into equal squares or rectangles.

Viennese cookies with jam are ready! Happy tea!

Homemade shortbread cookies with cherry jam.

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

Also:

jam or jam (I have cherry)
powdered sugar for sprinkling

Delicate fragile shortbread biscuits melting in your mouth, with sweet and sour fragrant jam, sprinkled with powdered sugar. As a basis for the recipe, I took the classic shortbread cookies on powdered sugar, with the addition of yolks. This variation of cookies turns out to be the most tender, so I do not advise replacing the yolks with a whole egg, and 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 shortcrust pastry, and a little vanillin. Since we are using powdered sugar here, 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 I did, but, of course, no one prevents you from making such shortbread cookies on any other day :-)
In total, I got 16 assembled cookies.

Cooking:

Soft butter and icing sugar are well ground until a homogeneous light mass.

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

Gradually add flour, mixing well with a spoon each time.

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

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

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

Transfer the blanks to a baking sheet lined with baking paper.
If the blanks do not hold their shape well, then it is best to cool them well in the refrigerator before shifting and baking.

Put in an oven preheated to 180 degrees, bake for about 5-15 minutes. I baked for 12 minutes, but be guided by your oven. When the dough begins to barely golden at the edges, it means it's ready, do not overexpose the cookies in the oven.
Cool the finished cookies completely.