Cookies with Jelly and Jam

Name: Cookies with Jelly and Jam - Iasmina J.
Ingredients: 600 g flour; 200 g Rama margarine; 200 g powdered sugar; 3; 4 packets of vanilla sugar; 3 eggs; 2 tablespoons sour cream; 1 jar apricot jam; 1 baking powder; red coconut; 2 packs of Silvana jelly.

Desert - Cookies with Jelly and Jam by Iasmina J. - Recipia

To prepare these delicious apricot-flavored cookies with jelly, we start by ensuring that all the ingredients are at room temperature so that they can perfectly homogenize in the dough. In a large bowl, we use a mixer or a spatula to cream 200 g of Rama margarine together with 200 g of powdered sugar. This combination should become creamy and fluffy, which will give a pleasant texture to our cookies. Once we have achieved a homogeneous mixture, we add 3 egg yolks, which will enrich the dough with flavor and help bind the ingredients together. We mix again until the yolks are fully incorporated. Next, we add 1 teaspoon of baking powder and 600 g of flour, mixing with a spatula or with our hands until the dough starts to gain consistency. If we notice that the dough is too dry or does not bind well, we can also add 2 tablespoons of sour cream, which will bring extra moisture and make the dough easier to work with. Once the dough is ready, we roll it out on a surface dusted with flour, making sure to achieve an even thickness. Using cookie cutters, we cut out various shapes from the dough. From the remaining egg white, we take a small part and lightly beat it with a fork, just enough to make it slightly frothy. This egg white will be used to brush the surface of the cut shapes, ensuring that the decoration will stick well. On each cut shape, we put a small amount of apricot jam, and in the center, we place a jelly candy, which will add a surprise note. The remaining dough that resulted from cutting is passed through the egg white and then through shredded coconut, giving them a crunchy texture and a savory taste. We arrange the cookies on a baking tray lined with parchment paper, making sure to leave enough space between them. The tray is placed in the preheated oven on low heat, where the cookies bake for 15-20 minutes until they become slightly golden. It is important to watch them carefully, so they are not left too long, as each oven can have variations. After removing them from the oven, we let them cool on a cooling rack. Although they are delicious right after baking, it is recommended to let them sit overnight to intensify the flavors and make them even tastier. These cookies with apricot jam and jelly are perfect to be served alongside a cup of tea or coffee, bringing a touch of joy to any moment of the day. Enjoy your meal!