John Myers
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Large Jam Cookies
The perfect large jam cookies recipe with a picture and simple step-by-step instructions.
for the dough:
- 325 g Flour
- 200 g Butter or margarine
- 140 g Sugar
- 2 Pc. Small egg yolks
- 2 packet Vanilla sugar
for filling and decorating:
- 200 g Jelly or jam, e.g. apricots, rose hips, blackberries or strawberries
- Powdered sugar
- Knead the ingredients for the dough quickly and wrap in foil and put in the fridge for about 60 minutes. Roll out the dough on a floured work surface or between two cut freezer bags to a thickness of approx. 4 mm.
- Using a large cookie cutter, e.g. Heart shape 12 – 15 cm in diameter, cut out cookies and place on a baking sheet lined with baking paper. Cut a hole in the middle of each half of the cookies with a smaller cookie cutter of the same shape.
- Bake in the preheated oven at 180 degrees top / bottom heat for about 9-10 minutes on the middle rack until they are golden yellow until they take on a light color on the underside and are still light on top. Put the baking paper on a wire rack and let cool down.
- For the cookies with a hole in the middle, there are now the following options: Either simply dust them with a thick layer of powdered sugar, or mix powdered sugar with a little egg white to a glaze and brush the cookies with it. Or melt the chocolate couverture in a water bath and sprinkle the cookies with it, etc.
- Heat the jelly or jam for about 1 minute while stirring and brush the biscuits without holes with it. Place a cookie with a hole on top and press lightly. If necessary, add some additional jelly to the center of the hole. Let dry and store in a tin can in a cool place.
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