Food recipes
Little Jam Cookies
Little Jam Cookies Ingredients: butter, without salt sugars, granulated wheat flour, white, cake, enriched nuts, almonds leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated jams...
Little Jam Cookies
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
jams and preserves, apricot
Directions:
Put the jam (I used marmalade this time) in a bowl and mix well with a spoon to soften it.
Bring the butter to room temperature.
Or you can put the butter in a dish, cover with plastic wrap, and microwave for about 20-30 seconds to soften.
Then mix well with a whisk to cream the butter.
Add the 7 g of granulated sugar and mix well.
Sift the cake flour, almond flour, and baking powder into the bowl.
Mix with a rubber spatula until the dough comes together.
Form the dough into a round ball.
Put the 2/3 tablespoon of the granulated sugar in a dish.
Roll the dough into 1.5 cm balls and place them in the dish of sugar.
Roll the balls of dough in the granulated sugar and place on a baking sheet lined with parchment paper.
Press lightly with your finger to make an indentation in each cookie.
Using a small spoon or a teaspoon, spoon some of the softened jam from Step 1 into the indentations in each cookie.
Bake in a preheated 180 degrees C oven for 13-15 minutes.
Right after baking, the cookies will be very soft, so leave them on the baking sheet to cool.
They're done.
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
jams and preserves, apricot
Directions:
Put the jam (I used marmalade this time) in a bowl and mix well with a spoon to soften it.
Bring the butter to room temperature.
Or you can put the butter in a dish, cover with plastic wrap, and microwave for about 20-30 seconds to soften.
Then mix well with a whisk to cream the butter.
Add the 7 g of granulated sugar and mix well.
Sift the cake flour, almond flour, and baking powder into the bowl.
Mix with a rubber spatula until the dough comes together.
Form the dough into a round ball.
Put the 2/3 tablespoon of the granulated sugar in a dish.
Roll the dough into 1.5 cm balls and place them in the dish of sugar.
Roll the balls of dough in the granulated sugar and place on a baking sheet lined with parchment paper.
Press lightly with your finger to make an indentation in each cookie.
Using a small spoon or a teaspoon, spoon some of the softened jam from Step 1 into the indentations in each cookie.
Bake in a preheated 180 degrees C oven for 13-15 minutes.
Right after baking, the cookies will be very soft, so leave them on the baking sheet to cool.
They're done.