Cutout cookies filled with preserve recipe
Cutout Cookies filled with Preserve recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|200 g||butter, cold! (cut in small pieces)|
|1 pack(s)||vanilla sugar, optional|
|1 pinch(es)||salt, optional|
|For the Filling:|
|200 g||jam, apricot, raspberry, strawberry, or other|
|25 g||icing sugar|
Combine cold butter, sugar, egg yolk, vanilla and salt in a bowl and mix with an electric mixer. Gently stir in the flour mixture just until incorporated. Be careful not to overmix. Flatten the dough into a disk, wrap in cling film, and chill the dough for at least two hours.
On a lightly floured surface or a large silicon mat roll out the dough until it is about 0.5 cm thick.
Using a round cookie cutter (star, flower, etc) cut out the dough. If you have a cookie cutter with inner cutter, then cut half of the dough with it, otherwise take a smaller cutter (or an upside down tip of the decorating bag) and cut out in the middle of half of your cookies. The cookies will be sandwiched together and there will be a small ‘ cut out’ in the top cookie so you can see the jam underneath.
Place the cookies about 1-2 cm apart on the baking sheets. 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.
Preheat oven to 180 degrees C.
Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies:
Place the cookies with the cut-outs on a wire rack and dust the tops with the icing sugar.
Warm the jam (1-2 Min in microwave on medium). Spread about a 1/4 – 1/2 teaspoon of jam on the full cookie and place the cut-out cookie on top. Using a small spoon, fill the cut-out with a more jam.
ca. 1 hr
ca. 2 hrs
Grade of difficulty:
Calories per portion:
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