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Apricot jam cookies


The basic recipe for cookies is after the famous Whoopie pies .... I wanted to try them for a long time because I saw too much that they are praised. Now I tried the simple recipe with vanilla, the next one on the list will be the one with chocolate: D These came out slightly crispy on the outside and fluffy on the inside. They can be filled with any cream you like, I chose apricot jam.

  • For 60 halves (30 cookies):
  • 1 or
  • 125 ml Greek yogurt
  • 50 ml milk
  • 280 g flour
  • 1 baking powder
  • 1 pinch of salt
  • 80 g butter at room temperature
  • 150 g sugar + 1 sachet of vanilla sugar
  • 1 vial of vanilla essence
  • apricot jam

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Apricot jam cookies:

Mix the butter with the sugar until the composition becomes creamy.

In a bowl mix the flour with the baking powder and salt, and in another bowl mix the yogurt with the milk and vanilla essence.

Add alternately from the two compositions, in the butter composition and mix until smooth.

We put the composition in a pos and make circles with a diameter of 5 cm on the special silicone tray (the circles on the tray have exactly a diameter of 5 cm) or if you do not have a silicone tray put them in a baking paper tray and form the circles directly on the paper and leave space between them.

Put the tray in the oven on the right heat for approx. 10 minutes, then take them out and leave them to cool. Do the same until you finish all the dough.

Glue the cookies together with apricot jam or any cream, your favorite jam.



Apricot Jam Cookies - Recipes

  • Servings: 20 People
  • Preparation time: 15 MIN
  • Cooking time: 25min
  • Difficulty: Easy

Cookies with butter and apricot jam or currant jam are perfect for the holidays or for any occasion. I really like this recipe because the dough should not be kept in the refrigerator and the time for preparation / cooking is very short. I filled these cookies with apricot jam but you can fill them with any other jam that you like. From the ingredients below I got 20 pcs of jam cookies.

Ingredients

  • 230g butter with 82% fat
  • 130g old
  • 2 yolks
  • a pinch of salt
  • 290g flour
  • apricot jam
  • currant jam

Method of preparation

  1. Remove the butter from the fridge for at least 10-15 minutes before starting to knead
  2. Preheat the oven to 170 ° C, put baking paper in the large oven tray (black tray)
  3. In the bowl of the robot mix the sugar (130g) together with the butter (230g) for 2-3min
  4. Add egg yolks, salt powder and flour (290g)
  5. Knead the cookie dough for a few minutes or until the dough is smooth
  6. Make sure you always take the same amount of dough to form the balls, using a tablespoon for soup or a spoon / cup for ice cream, I used a small cup for ice cream, do not take too much dough per tablespoon, 1/2 tablespoon with the dough is enough to be able to form cookies
  7. With the palms, small dough balls are formed, then they are flattened very little and placed in a tray covered with baking paper, with the thumb or a small container and with a round base, the holes are made in the middle of the balls.
  8. Put 1/2 teaspoon of jam in each hole, do not put too much jam because during baking it will drip and then the cookies will have an unpleasant appearance
  9. Bake the jam cookies for 25 minutes at 170 ° C or until you notice that they become slightly brown
  10. When the cookies are ready, take them out on a metal grill to cool completely, store them in a container with a lid at room temperature for up to 4 days.

Linzer cookies with apricot jam

The other day I saw on Oana on Facebook the recipe for Linzer cookies with apricot and walnut jam from Savori Urbane, which triggered a rollercoaster of memories in my mind and with my salivary glands.

I didn't know her name was Linzer, but I've known her without a name since I was a child. In the top of my favorite sweets (along with homemade chocolate and snowballs), although the moderate portions of that time were not enough for me and I always craved for more.

On my grandparents' day when their family and friends gathered at a 2-room table, Linzer cookies came in a sort of apotheotic banquet finale, accompanying, like soldiers moaning and cheering, the cake (or cakes) of holiday. They sang romances in pickup or vocals in a martial German by the bravest, drank apricots made by my grandmother and ate them for coffee. A doctor would go out for a cigarette, and the children would go under the kitchen table and fight in the places there, with leftovers and jam from cookies in their pockets and full of crumbs in their mouths. Good old times.

Reading about them, I see that Linzer torte, whose miniature version represents it, would be the oldest cake in the world that takes its name from a city (Linz from Austria). There is a first mention of them in a manuscript from 1653. There are 189 handwritten recipes from then until now, of which 143 have jam filling.

My recipe is far from original. Maybe I'll make a copy of my grandmother's the first time I get to her. Until another one, the version below is an adaptation after that of the girls from Savori Urbane.

If you like sweeter cookies, go for their recipe.

If you like less sweets, try this.

Ingredients

For the dough

  • 350 g flour (white flour mix with 100g almond flour *)
  • 250 g butter 80% fat (I used 130 g plain butter and 120 g salted butter)
  • 100 g raw sugar (unrefined)
  • 2 yolks
  • 2 tablespoons vanilla essence

* I had a remnant of almond flour (aka almonds given by the robot or coffee grinder until they become powdery) for some time and I chose to use it on this occasion. Otherwise, I would have gone for a mix of flour and ground walnuts (from what I remember, the taste of those made by my grandmother was nutty and Oana told me that she also makes them with walnuts).

For the filling

apricot jam (I asked on facebook and did a barter with some friends). If you do it alone at home, so much the better.

Method

I mixed all the ingredients for the dough in the robot and I got a very soft dough, with granules of sugar and salt in it. I put it in the fridge for 30 minutes.

I preheated the oven to 180 degrees.

I took it out of the fridge and spread the dough with the roll on a lightly floured surface. La Savori says that the dough sheet should be 3-4 mm thick. From the eyes, I also say that I respected this matter.

I made the shapes first with a shot glass. My grandmother made them to similar sizes, but my patience is very limited, so I switched to the probe glass with which I cut most of the dough. I didn't drill half the shapes in the middle (because I forgot and when I remembered I was already lazy and I was looking forward to seeing them ready).

It took 20 minutes for the molds to ripen. I let them cool and filled them hard with apricot jam. I mean, once I pressed a shape over the one spread with jam, they would come out. I did that on purpose, what can I say. I like apricot jam. In total, about 30 big and 6 small came out. Next time maybe I'll be a little more organized and I'll count them for real, to give you something concrete.

I mean, these Linzer cookies are all the better for a few days. Tell me if that's the case, because I finished them in 24 hours.

And I say thank you in chorus to the girls from Savori Urbane that they (re) made us happy with this dessert.


13.45 lei Quantity Aronia with shock fruit 85% fruit, 200 gr (without sugar) Read more

Aronia fruit with sugar-free shock fruit, with natural sweetener from birch sap (low nutritional value and low glycemic index), recommended for children and people with blood sugar problems.

Product obtained by boiling in a cauldron. It does not contain any gelling agent or other thickening additives.

13.45 lei Quantity Aronia with shock fruit 85% fruit, 200 gr (without sugar) Read more


If you like it, share it with your friends!

The cookie recipe can also be found under the name "Ovis Molis cookies" on other sites.






Ingredient:

300g flour
180g butter
100g old powder
3 raw yolks
1 teaspoon baking powder
A pinch of salt
Apricot jam for filling
Powdered sugar for powdering

Method of preparation:
Put the powdered sugar and butter in a bowl, which is preferable to be at room temperature, and rub it with foam, either with a mixer or with a spatula.

In another bowl, put the flour, add the yolk, baking powder and butter rubbed with powdered sugar.

Mix all these ingredients until you get a crust, which we put in the fridge for 30 minutes.

After 30 minutes, take the cake out of the fridge and form balls (about 25 balls come out). We put the balls directly in a tray lined with baking paper.

After forming the balls, with the tail of a fork (or any other utensil that has a rounded end) form the holes in the middle of each ball.



Using a teaspoon, fill each hole of the cookies with apricot jam, then insert the tray with cookies in the preheated oven. Bake for 10-15 minutes, over medium heat.



After the cookies are baked, let them cool.

After they cooled, I powdered them with powdered sugar.

After powdering, with a brush soaked in apricot jam, remove the powdered sugar from the jam balls in the middle of the cookies. It is a delicious cookie recipe, as I would say, and can also be found under the name of biscuits.



Apricot jam biscuits is a delicious dessert that you can easily prepare. Preheat the oven to 200 ° C. We line the trays with baking paper, to put the biscuits directly in the tray. Put the flour and sugar in a bowl and mix them. Cut the butter into small pieces, put it over the flour and mix by hand until you get a sandy dough. We make a hole in the center of the dough. In this we pour the beaten egg with the milk.

Mix well. If the dough is too dry, add a little milk, and if it is too wet and sticky, a little flour. We make dough balls. We put them in the tray. In the middle of the balls we make a small hole, but not to the bottom. We put apricot jam in each hole.

Bake the apricot jam biscuits for 10 minutes at 200 ° C and another 5 minutes at 180 ° C. When we take them out of the oven, we sprinkle powdered sugar. Good appetite!


Gem cookies

Today we will make jam cookies. This cookie recipe was inherited by my grandmother from my grandmother and she used to make it for us often when we were little. My mother recently reminded me of her and I said I should share it with you.

Dough ingredients:
200 grams of lard
400 grams of flour
200 grams of powdered sugar
50-60 ml of milk
3 yolks
10 grams of baking powder
the peel of a lemon

Put the flour and lard in a bowl. With your hand, grind the lard well in the flour. Then add the egg yolks, baking powder, powdered sugar, lemon peel and milk little by little. We don't add all the milk at once because we may not need it at all. It is important that the dough is bound and no longer sticky.

We put the dough formed on food foil and put it in the fridge for about half an hour.

After the dough has cooled, sprinkle the flour on the worktop and over the dough and spread it with a rolling pin.
With a smaller round shape we cut circles out of the dough. In the middle of the circles we make another hole in the middle with a pos head. We take the excess dough and spread it out.

Put the cookies on a tray covered with baking paper. Bake at 180 degrees Celsius for about 15 minutes or until lightly browned on top.

Ingredients for the filling:
300 grams of jam (mine is apricot)
200 grams of powdered sugar

When the cookies are cooked and cooled, fill them with apricot jam. At the base we will have a full circle and above it with a hole.

When they are filled, we give them powdered sugar.

Look how good it looks! Not only are they very good looking but they also taste great. The next day they are even better after they have softened.


Apricot jam biscuits is a delicious dessert that you can easily prepare. Preheat the oven to 200 ° C. We line the trays with baking paper, to put the biscuits directly in the tray. Put the flour and sugar in a bowl and mix them. Cut the butter into small pieces, put it over the flour and mix by hand until you get a sandy dough. We make a hole in the center of the dough. In this we pour the beaten egg with the milk.

Mix well. If the dough is too dry, add a little milk, and if it is too wet and sticky, a little flour. We make dough balls. We put them in the tray. In the middle of the balls we make a small hole, but not to the bottom. We put apricot jam in each hole.

Bake the apricot jam biscuits for 10 minutes at 200 ° C and another 5 minutes at 180 ° C. When we take them out of the oven, we sprinkle powdered sugar. Good appetite!


Vanilla cookies with apricot jam

We need:
& # 8211 125 gr butter
& # 8211 1 tablespoon old
& # 8211 a sachet of vanilla sugar
& # 8211 2 teaspoons vanilla essence Dr. Oetker
& # 8211 a pinch of salt
& # 8211 1 tablespoon milk
& # 8211 1 teaspoon baking powder
& # 8211 200 gr flour
& # 8211 1/2 jar of apricot jam
& # 8211 powdered sugar for powdering

Note: double the quantities for a larger portion

Rub the butter with the sugar and vanilla sugar. Then add in turn the salt, the essence, the baking powder quenched with a tablespoon of milk and then gradually incorporate the flour.
Pour the composition on the work table and knead until it sticks to your hands.
Put the dough in cling film and leave in the fridge for an hour.
Remove from the fridge and let it return to room temperature for 10 minutes.
Spread the dough on the table lined with flour and cut the popcorn and stars.
We cut half of the shapes in the middle with smaller shapes.

Then put the sliced ​​cookies in a tray lined with baking paper and put in the preheated oven at 170 degrees for about 12 minutes.
After they have cooled, grease the unpainted cookies with apricot jam and place them on top, pressing lightly, one perforated cookie. We can also fill the hole with jam.
At the end, sprinkle powdered sugar over the cookies.

I came out with 60 cookies so 30 overlapping.
We keep the cookies in a metal box.