Cookies by Adelina

Name: Cookies by Adelina
Ingredients: Dough: 500 g flour. 100 g sugar. 2 eggs. 150 g butter. Cookies 1: jam or preserves (I used peach). Cookies 2: 1 banana. A few tablespoons of chocolate cream.

Dessert - Cookies by Adelina by stefania F. - Recipia

On weekends or when I have more time, I usually make a large batch of cookie dough and improvise a few varieties from the same base. It's quite practical, and you don't end up with leftover dough scraps. This recipe is really simple and handy, especially when you feel like having two types of cookies without complicating things too much. Quick Info Total time: about 1 hour Preparation time: 20-30 minutes Baking time: 15-20 minutes/batch Servings: about 24 cookies (2 varieties) Difficulty: easy Recipe type: dessert, snack, suitable for holidays or weekends Ingredients For the dough: - 500 g flour - 100 g sugar - 2 eggs - 150 g butter For the fillings: Cookies 1: - jam or jelly, preferably peach, but any variety works Cookies 2: - 1 banana - 2-3 tablespoons chocolate spread (like Nutella or similar) Preparation method 1. In a large bowl, put the softened butter, sugar, and eggs. Mix with a wooden spoon or a mixer just until combined. Gradually add the flour and knead by hand until you obtain a soft and homogeneous dough. If using a food processor, add the butter with the sugar, then the flour, eggs, and mix until the dough starts to come together. Take it out and knead a little by hand. 2. Divide the dough into two roughly equal pieces. One goes in the fridge, the other I use immediately. 3. For the first variety (jam cookies), roll out half of the dough on a work surface to a medium thickness (about 4-5 mm). Cut out 12 circles with a glass or a round cutter. Half of the circles are left whole, and in the other half, I cut a small hole in the middle with a smaller cutter or even the cap of a bottle, so it looks like a window. Place the cookies on parchment paper in the tray, making sure to keep pairs: one whole circle and one cut out for each cookie. Bake at 180°C in a preheated oven for 15 minutes until they are slightly golden at the edges. Take them out and let them cool. Once cooled, put a teaspoon of jam or jelly on each whole circle, then cover with the holey part. Dust with sugar before serving. Optionally, they can also be filled with chocolate spread. 4. For the second variety (banana and chocolate cookies), take the other half of the dough out of the fridge and roll it out to the same thickness. Cut out 12 circles again. On 6 of them, place a thin slice of banana and a teaspoon of chocolate spread. Cover each with another circle of dough, then press the edges with a fork to seal them well and prevent the filling from leaking. Place them in the tray and bake at 180°C for 20 minutes until they start to color at the edges. Take them out, let them cool, and then dust with sugar. 5. Repeat the steps until all the dough is used, making sure that for each variety the shapes match to get pairs. Why I make this recipe often It's a simple dough, easy to work with, and suitable for multiple fillings. I like that from a single batch of dough, I can get two (or more) types of cookies without having to start from scratch for each. They keep quite well and can be adapted based on what I have at home. Tips and variations Tips - The butter should be soft, taken out in advance from the fridge, so it incorporates easily. - If the dough is too soft, let it chill for a few more minutes before rolling out. - For cutting, any glass with a suitable rim works, no special cutters are needed. Substitutions - If you don't have peach jam, any thicker jam or jelly works. - The chocolate spread can be replaced with any spreadable cream, including one made from nuts or even cookie paste. - The banana can be omitted if you don't have it on hand, but it adds a nice texture. Variations - You can also make simple cookies without filling, just dusted with sugar. - You can try other types of fruit instead of banana, but they should be thin slices. - For the jam cookies, you can also make them with two different types of jam. Serving ideas - They are suitable for holiday platters, with coffee, or for lunchboxes. - The cookies filled with chocolate are good even cold, the next day. Frequently asked questions 1. Can I freeze the dough for later? Yes, the raw dough can be frozen, tightly wrapped. Let it thaw in the fridge before use. 2. What do I do if the dough sticks to the work surface? Sprinkle a little flour on the surface and on the rolling pin. The dough shouldn't be over-kneaded with flour, so it doesn't become dry. 3. What can I use if I don't have chocolate spread? Thicker jam works too, or even a little melted chocolate mixed with butter. 4. Can I add flavors to the dough? Yes, a teaspoon of vanilla extract or grated lemon zest works well if you want an extra flavor. 5. Can I make the cookies with margarine instead of butter? Yes, but the texture and taste will be slightly different, less crumbly. Nutritional values Approximately, for 1 cookie (out of 24, without fillings): - 90-100 kcal - 12 g carbohydrates - 4 g fats - 1.5 g protein With jam or chocolate spread, the calories increase by 20-30 kcal per cookie, depending on how much filling you use. These are approximate values for guidance. Storage and reheating The cookies keep well in a closed box at room temperature for 3-4 days. They can also be kept in the fridge, but they become a bit hard. For extra freshness, they can be reheated for a few minutes in the oven, but it's not mandatory. The banana and chocolate cookies can also be eaten cold. If they have fruit filling, don't leave them for too many days, as they can moisten the dough.

Preparation

We prepare the dough: we put the butter with sugar and eggs in a bowl and start mixing, then we gradually add the flour until it becomes a soft dough (if you have a food processor, you can do this by putting the butter with sugar, adding the flour and then the eggs, mixing well, and then take the formed dough and work it by hand). Cookies 1: We divide the dough into two, putting one part in the fridge, and from the other we roll out a sheet. We form 12 circles with a glass or a cookie cutter, place 6 circles on a baking tray, and from the remaining ones, we cut out smaller circles leaving a hole in the middle. We place them on the tray and bake for 15 minutes at 180°C. We continue until the dough is finished, making sure that each circle corresponds to another circle with a hole. When ready, with a spoon or piping bag, we put jam on each of them and close with a holey part. We place them on a plate and dust with sugar. You can also fill them with chocolate. Cookies 2: From the second part of the dough, we roll out a sheet, form 12 circles, in 6 of them we place a slice of banana and a teaspoon of chocolate, take the other dough circles and place them on top, sealing well with a fork around. Bake for 20 minutes at 180°C. When ready, we take them out and let them cool, then dust with sugar.

Cookies by Adelina

Preparation

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