Saturday, 7 December 2013

Jam filled cookies:



Ingredients:

All-purpose flour : 2 cups
Salt : 1/4 tsp
Unsalted butter : 1 cup, room temperature
Powdered sugar(confectioners or icing sugar) : 1/2 cup
Vanilla essence : 1 tsp

Filling:
Jam : 1/4 - 1/2 cup ( you can use any jam, I used Plum Jam )
Powdered/confectioner’s sugar for dusting cookies


Method:
In a bowl whisk the flour with the salt.
Beat the butter until smooth. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.


Line baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a cookie cutter cut out the dough.  Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Repeat with the remaining dough.

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. By this time preheat oven to 170C with the rack in the middle of the oven. Bake for about 10-12 minutes, or until cookies are lightly browned. Let it cool in the baking sheet for 5 min and Cool it completely on a wire rack.



To Assemble Cookies: 

In a small bowl, using a spoon stir jam so that the jam will be softened.
Place the cookies with the cut-outs on a piece of aluminum foil and very generously dust with a thick coating of powdered sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/2 - 1 tsp of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. If required using a small spoon, fill the cut-out with a little more jam.



Note: You can store the un-assembled cookies for several days in an airtight container.



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