Jam cookies

Name: Jam cookies - Alexandrina D.
Ingredients: 3 eggs; 12 tablespoons of sugar; 12 tablespoons of oil; a pinch of salt; a pinch of baking powder; flour as needed; vanilla essence; jam; chocolate

Dessert - Jam cookies by Alexandrina D. - Recipia

There are days when I want something simple, quick, and that goes with anything I have at home. The kind of cookies that you can leave for a few days in a box and they are still good after a week. I often make these jam and chocolate cookies because they don’t give you headaches and you don’t have to eat them immediately after taking them out of the oven. In fact, they need a day to soften, which is convenient for me when I want to prepare them in advance. Quick Info Total time: about 1.5 hours (including dough cooling) Preparation time: 40-45 minutes Baking time: 20-25 minutes Servings: 30-35 cookies (glued with jam, so about 15-17 large pieces in the end) Difficulty: easy-medium Recipe type: classic dessert, suitable for holidays or simple snacks Ingredients 3 eggs 12 tablespoons of sugar 12 tablespoons of oil a pinch of salt a pinch of baking powder flour as needed (about 400-500 g, but there is no fixed amount, added gradually) vanilla essence jam for gluing chocolate for glazing Preparation method 1. I start with the eggs. I separate them, putting the yolks in a larger bowl and the whites in another. 2. I beat the yolks with a pinch of salt and sugar until the mixture becomes frothy and light in color. I don’t necessarily use a mixer; a whisk works very well. 3. I gradually add the oil, mixing constantly, like making mayonnaise. I take my time so it incorporates easily. 4. I add the baking powder dissolved with a few drops of vinegar or lemon juice. If I don’t have either on hand, I leave it as is, but I usually use something acidic. 5. I add the vanilla essence. 6. I beat the egg whites separately until they form a fairly stiff foam. They don’t have to be as stiff as for meringues, but well aerated. 7. I gently fold the beaten egg whites into the yolk mixture so as not to lose volume. 8. I start adding flour gradually. I mix and knead until I get a fairly firm dough, but not too hard. It should be pliable, not sticky to the hands, but not dry either. 9. I form the dough into a ball, cover it with plastic wrap, and put it in the fridge for about 30 minutes. I don’t skip this step because it helps make it easier to roll out. 10. On a lightly floured surface, I roll out the dough with a rolling pin. I leave it about 5 mm thick. I don’t make it thicker because it won’t bake evenly. 11. I cut out circles with a glass or cookie cutters. I place them on a greased baking sheet, leaving space between them – not too much, but not touching either. 12. I bake at medium heat (about 180°C in an electric oven) for 20-25 minutes until they turn slightly golden at the edges. They shouldn’t brown too much. 13. On the first day, after they cool, they are crunchier, almost like biscuits. I put them in a covered container overnight to soften. 14. The next day, I take two cookies, glue them with jam, and then glaze them with melted chocolate on top. Why I make this recipe often I like that I can keep them for a few days without any problems, and they don’t dry out. It’s a recipe that doesn’t require special ingredients and adapts easily to what I have at home. They are good and simple, without filling or glazing, but even better after sitting for a day and gluing them with jam. Tips and variations Tips If you want a finer dough, you can sift the flour beforehand. When adding flour, do it gradually to avoid ending up with a too dense dough. Beaten egg whites help with tenderness, so don’t skip them. Substitutions Sugar can be replaced with brown sugar if you want a different note, but the structure will change slightly. Instead of vanilla essence, almond or rum essence works too, according to taste. For glazing, you can use milk or dark chocolate; both work well. Variations If you don’t feel like using jam, you can leave them plain, just glazed with chocolate or dusted with sugar. Apricot, plum, or sour cherry jam works best, but any thicker jam is fine. For a different look, cut out other shapes – not just circles. Serving ideas You can serve them with coffee, alongside a glass of milk, or as a packed snack for school or work. They are also good as a dessert after a meal, cold, straight from the box. Frequently asked questions 1. How much flour do I use exactly? There is no fixed amount because it depends on the size of the eggs and the consistency of the dough. I start with 400 g and add until I get a firm and easy-to-roll dough. 2. What type of jam is most suitable? Any thicker jam works, so it doesn’t run. I often used apricot, plum, or sour cherry jam. 3. What if I don’t want to glaze with chocolate? The cookies can be left without glaze or dusted with sugar after cooling. 4. Why do they need to sit for a day before gluing? Because on the first day they are harder, almost crunchy. After sitting in a covered container, they soften and can be easily glued with jam without breaking. 5. Can they be frozen? I don’t recommend it because the texture changes after thawing. Nutritional values Estimate for one piece (without jam and glaze): about 90 kcal, 2 g protein, 3 g fat, 14 g carbohydrates. The value increases depending on how much jam or chocolate you add. It’s not a diet dessert, but it’s not very heavy either. Storage and reheating They can be stored in a closed container at room temperature for up to 5-6 days. They become more tender after 1-2 days. They don’t need reheating. If they become too hard, a day in a closed container helps soften them a bit. I don’t recommend storing them in the fridge or freezing them because the texture changes.

Jam cookies

Tags

Categories