Cookies with sour cherry jam and chocolate
I have made these cookies with sour cherry jam and chocolate many times, especially before the holidays when I want to have something sweet, simple, and vegan on hand. They are easy to shape, yield many from a single tray, and do not require complicated techniques or exotic ingredients. If you lack patience for elaborate desserts, this recipe goes straight to the point and brings a familiar taste. Quick Info Total time: about 40 minutes Preparation time: 20 minutes Baking time: 20 minutes Servings: 20-25 cookies (depending on the size of the balls) Difficulty: easy Recipe type: vegan dessert, suitable for holidays or everyday snacks Ingredients 200 g margarine 100 g sugar 50 g dark chocolate 1 teaspoon baking powder 2 teaspoons vanilla bean powdered sugar 1 teaspoon lemon zest powder 300 g flour sour cherry jam (for filling) powdered sugar (for decoration, after baking) Preparation method 1. Cut the cold margarine into cubes and place it in a large bowl. Add the sugar and finely grated chocolate (using a fine grater). Mix the ingredients with a wooden spoon or by hand until you achieve a uniform paste. 2. Add the vanilla bean powdered sugar, baking powder, and lemon zest powder to the mixture. Mix until completely homogeneous. 3. Sift the flour and gradually incorporate it into the mixture, starting with a spoon and then using your hands, until you obtain a non-sticky and easily moldable dough. If it’s too soft, sprinkle a little flour; if it’s too hard, don’t force it, just knead it a little to gather. 4. Prepare the tray: grease it with a little margarine, then place a sheet of baking paper to prevent the cookies from sticking. 5. Take pieces of dough about the size of a walnut, form balls in your palms, and place them on the tray. With your thumb, gently press in the center of each ball to make a small indentation for the jam. 6. After shaping all the cookies, put a little sour cherry jam in each indentation. Don’t put too much, or it will overflow while baking. 7. Place the tray in the preheated oven (medium temperature; for older ovens, about the second notch out of four). Bake for 20 minutes until the cookies have dried slightly, but do not let them brown too much. 8. Remove the tray and, while the cookies are still hot, sprinkle powdered sugar on top. 9. Let them cool in the tray or on a rack, then store them in a container with a lid, where they will last a few good days. Why I make this recipe often I like it because the vegan cookies do not dry out too quickly and last well for a few days. They are easy to transport, do not crumble on the go, and are quite versatile. The sour cherry jam and chocolate give them a balanced taste without being overly sweet. Tips and variations Tips If you use margarine from the fridge, you can cut it more easily into cubes. The dough should not be over-kneaded, just enough to combine and not stick. When baking, do not overcrowd the tray. Leave a little space between the cookies – they only rise a bit, but you don’t want them to stick together. Substitutions Vanilla bean powdered sugar can be replaced with regular powdered sugar plus a few drops of vanilla essence. Dark chocolate can be omitted if you don’t have it on hand, but the cookies will be simpler in flavor. Margarine can be replaced with another solid plant-based spread, just make sure it’s solid, not a soft cream. Variations You can swap the sour cherry jam for any other tart jam (apricots, berries), but it shouldn’t be too liquid, so it doesn’t overflow from the cookies. If you’re not vegan, you can use butter instead of margarine, but the recipe will turn out slightly different in texture. Serving ideas They go well with coffee or tea. Can be packed or served on festive Christmas platters. They are also suitable for school or work lunch boxes. Frequently asked questions 1. Can they be made in advance for the holidays? Yes, they keep well for a few days in a container with a lid in a cool place. 2. What kind of jam works best? Sour cherry jam is ideal, being tart and dense, but other jams that are not too liquid also work. 3. Can I use cooking chocolate? Yes, any dark chocolate (minimum 50% cocoa) works, as long as it’s solid and can be finely grated. 4. Can the cookies be frozen? I do not recommend it, as the texture changes after thawing. They are best consumed fresh or kept cool for a few days. 5. Can they be made with whole wheat flour? They may turn out denser, I do not recommend it for the classic texture, but if you want, you can try a combination of white and whole wheat flour. Nutritional values Approximately, one cookie has about 90-100 kcal, depending on the size. For a standard serving (20-25 pieces), the values per cookie are: Calories: 90-100 kcal Carbohydrates: 13 g Fats: 3.5 g Proteins: 1 g These are approximate calculations, depending on the accuracy of the ingredients used and the amount of jam. Storage and reheating They are best stored in airtight containers at room temperature or in a cool place. Reheating is not recommended; they are consumed cold, after they have dried and cooled completely. If stored well, they remain soft for 4-5 days. If they soften, they can be left in the air for 10 minutes, but they do not return to their original texture after many days.
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