https://www.kitchenaid.es/recetas/galletas-con-mermelada
Today we are going to make cookies for an afternoon snack — what do you think of the idea? I’m sure you’ll love it, as I do. And if I also tell you that this jam cookies recipe is very easy and ideal to make with the little ones at home, you’ll be racing to gather all the ingredients and put on your apron.
These jam cookies or Linzer cookies are typical Austrian biscuits and are very festive. But they are made so quickly and turn out so well that they’re great to prepare every week, even when it’s not Christmas. With their sandwich shape, between two portions of dough peeks a jam filling that not only adds color but sweetens every bite. They are perfect tea cookies or great with an afternoon latte. And with a pretty cutter, they become an original, delicious, handmade gift. You couldn’t ask for more!
Take the butter out of the fridge and the flour from the pantry — here’s the recipe for the jam cookies you’ll want for your snack every day.
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Ingredients
- 100 g butter at room temperature
- 170 g icing sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 g all-purpose flour
- 150 g raspberry jam (or the jam you prefer)
Preparation
- Put the butter and sugar in the bowl of your KitchenAid stand mixer and attach the flat beater. Mix at speed 2 just until both ingredients come together, about 1 minute.
- Now add the egg and vanilla extract. Mix again just until the egg is incorporated, at speed 2.
- Add the flour little by little, continuing to mix at the same speed. When you see the dough forming, stop the mixer.
- Form the dough into a ball and wrap it in cling film. Refrigerate for about 30 minutes.
- After the time has passed, preheat the oven to 190º C and remove the dough from the fridge. Unwrap and divide the dough into two parts to make it easier to work with. Wrap one portion in cling film and place the other on a lightly floured surface. Roll it out to a thickness of about 3 mm.
- Cut the dough with a round cutter and place the cookies on a baking tray lined with parchment paper.
- Put a little jam on each cookie.
- Roll out the other portion of dough to the same thickness (about 3 mm) and cut with the same cutter. Now use a smaller cutter to make holes in the center of each cookie.
- Place the cookies with the central hole over the jam-covered cookies.
- Bake the cookies for about 7–9 minutes. When you see the edges starting to very lightly brown, they’ll be ready.
- Remove the cookies from the oven, sprinkle a little icing sugar on top and let them cool on a rack before enjoying them with your favorite tea or a nicely foamed cappuccino.
Suggestions
- We filled these cookies with raspberry jam, but you can use whichever you like. You can also bake the halves without jam and, once cooled, spread a bit of this homemade cocoa and hazelnut spread.
- To help the holed cookies stick easily to the jam-covered ones, you can lightly brush the edges of the base cookie with milk or water.
- These cookies are delightful and a perfect snack. You can make the dough, roll it out and store it in the freezer. You’ll always have dough ready to cut and bake delicious cookies at any time or when unexpected guests arrive.
