I usually make these cookies in December, when the whole house smells of butter and jam, and everyone tastes one straight from the tray, even though they are still hot. I have tried the recipe with all sorts of shapes: round, Christmas trees, stars, depending on what I have in the drawer. Most of the time I use rose hip jam, but it works with other jams if you don't have it.
Quick Info
Total time: about 2 hours (including dough cooling)
Servings: about 35 filled cookies
Difficulty: easy to medium
Ingredients
230 g butter, at room temperature
60 g brown sugar
150 g white sugar
2 eggs
1 teaspoon vanilla extract
360 g all-purpose flour (+ an additional 50 g if needed)
85 g almond flour (or finely ground almonds)
1/2 teaspoon baking powder
a pinch of salt
rose hip jam (or any jam of your choice)
powdered sugar for decoration
Preparation
1. Take the butter out of the fridge at least half an hour before starting the preparation, so it is soft, not melted.
2. Place the butter, white sugar, and brown sugar in a large bowl and cream them with a mixer on medium speed until smooth. Do not leave chunks of butter unincorporated.
3. Add the eggs one at a time. After each egg, mix until fully combined.
4. Add the vanilla extract. Mix briefly.
5. In a separate bowl, mix the flour (360 g), baking powder, salt, and almond flour.
6. Incorporate the flour mixture into the bowl with butter and eggs in 2-3 batches. The dough should be firm and not stick to your hands. If it seems too soft, add from the additional 50 g of flour, one tablespoon at a time, until it no longer sticks.
7. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. It will roll out much easier after cooling.
8. Sprinkle some flour on the work surface. Remove the dough from the fridge, cut it into 2-3 pieces, and roll out each piece one at a time to a thickness of 4 mm. If it is sticky, use flour on the rolling pin as well.
9. Cut the cookies into desired shapes. For each filled cookie, you need two pieces: one plain and one with a central hole (I use a thimble or a small round cutter).
10. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them (about 2 cm).
11. Bake in a preheated oven at 175°C for 10-12 minutes until slightly golden around the edges. Do not let them brown too much.
12. Remove the tray from the oven and let the cookies sit for 5 minutes. Then transfer them to a wire rack to cool completely.
13. Dust the cookies with holes with powdered sugar, then spread the whole piece with jam, place the cut piece on top, and press gently.
Why I make the recipe often
They keep well for several days, do not harden, and I can fill them with any jam I have in the fridge. I like that they yield enough for several days and can be packaged as gifts. Plus, they pair well with tea or coffee, not just hot chocolate.
Tips
For a more tender texture, use good quality butter and do not overdo the additional flour.
If the dough gets too warm and becomes difficult to work with, put it back in the fridge for 15 minutes.
Do not overcrowd the trays – bake in batches if necessary.
Substitutions
Almond flour can be substituted with finely ground hazelnuts or walnuts if you prefer a different flavor.
You can use any jam: apricot, raspberry, currant, according to your preference. It is important that it is a thicker jam, not too runny.
Brown sugar can be omitted, but it helps with the flavor and color of the dough.
Variations
You can add grated orange or lemon zest for a fresh flavor.
You can add a bit of cinnamon to the dough if you want a warmer note.
For crunchier cookies, roll the dough a bit thinner, to 3 mm.
Serving ideas
They are good plain or alongside a cup of hot chocolate. If you make them with sour fruit jam, it balances the sweetness well. You can put them in boxes and give them as gifts; they transport well.
Frequently asked questions
Can I make the dough a day in advance?
Yes, it can be stored in the fridge for 1-2 days, well wrapped in plastic. If it has hardened too much, let it sit at room temperature for 10-15 minutes before rolling it out.
Can the cookies be frozen?
Yes. You can freeze them after baking, before filling with jam. They thaw quickly at room temperature, then can be filled fresh.
Does the jam need to be heated before spreading on the cookies?
It is not necessary, but if it is very thick, heat it slightly in the microwave or stir it vigorously with a teaspoon to make it easier to spread.
Can I make the cookies without special shapes?
You can cut them out with a glass or a knife; it is important to have two sizes to create the "filled cookie" look.
How long do they last after being filled with jam?
They last well for 4-5 days, even a week if stored in a closed box in a cool place.
Nutritional values
Approximately, for one filled cookie: 120 kcal, 5 g fat, 16 g carbohydrates, 2 g protein. Values vary depending on the type of jam and the thickness of the cookies.
Storage and reheating
The cookies keep best in metal tins or airtight jars at room temperature. They do not need refrigeration. If they harden a bit, you can leave them near a steam source or heat them for 20 seconds in the microwave, but usually, that is not necessary. The jam keeps their texture tender for several days.
Quick Info
Total time: about 2 hours (including dough cooling)
Servings: about 35 filled cookies
Difficulty: easy to medium
Ingredients
230 g butter, at room temperature
60 g brown sugar
150 g white sugar
2 eggs
1 teaspoon vanilla extract
360 g all-purpose flour (+ an additional 50 g if needed)
85 g almond flour (or finely ground almonds)
1/2 teaspoon baking powder
a pinch of salt
rose hip jam (or any jam of your choice)
powdered sugar for decoration
Preparation
1. Take the butter out of the fridge at least half an hour before starting the preparation, so it is soft, not melted.
2. Place the butter, white sugar, and brown sugar in a large bowl and cream them with a mixer on medium speed until smooth. Do not leave chunks of butter unincorporated.
3. Add the eggs one at a time. After each egg, mix until fully combined.
4. Add the vanilla extract. Mix briefly.
5. In a separate bowl, mix the flour (360 g), baking powder, salt, and almond flour.
6. Incorporate the flour mixture into the bowl with butter and eggs in 2-3 batches. The dough should be firm and not stick to your hands. If it seems too soft, add from the additional 50 g of flour, one tablespoon at a time, until it no longer sticks.
7. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. It will roll out much easier after cooling.
8. Sprinkle some flour on the work surface. Remove the dough from the fridge, cut it into 2-3 pieces, and roll out each piece one at a time to a thickness of 4 mm. If it is sticky, use flour on the rolling pin as well.
9. Cut the cookies into desired shapes. For each filled cookie, you need two pieces: one plain and one with a central hole (I use a thimble or a small round cutter).
10. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them (about 2 cm).
11. Bake in a preheated oven at 175°C for 10-12 minutes until slightly golden around the edges. Do not let them brown too much.
12. Remove the tray from the oven and let the cookies sit for 5 minutes. Then transfer them to a wire rack to cool completely.
13. Dust the cookies with holes with powdered sugar, then spread the whole piece with jam, place the cut piece on top, and press gently.
Why I make the recipe often
They keep well for several days, do not harden, and I can fill them with any jam I have in the fridge. I like that they yield enough for several days and can be packaged as gifts. Plus, they pair well with tea or coffee, not just hot chocolate.
Tips
For a more tender texture, use good quality butter and do not overdo the additional flour.
If the dough gets too warm and becomes difficult to work with, put it back in the fridge for 15 minutes.
Do not overcrowd the trays – bake in batches if necessary.
Substitutions
Almond flour can be substituted with finely ground hazelnuts or walnuts if you prefer a different flavor.
You can use any jam: apricot, raspberry, currant, according to your preference. It is important that it is a thicker jam, not too runny.
Brown sugar can be omitted, but it helps with the flavor and color of the dough.
Variations
You can add grated orange or lemon zest for a fresh flavor.
You can add a bit of cinnamon to the dough if you want a warmer note.
For crunchier cookies, roll the dough a bit thinner, to 3 mm.
Serving ideas
They are good plain or alongside a cup of hot chocolate. If you make them with sour fruit jam, it balances the sweetness well. You can put them in boxes and give them as gifts; they transport well.
Frequently asked questions
Can I make the dough a day in advance?
Yes, it can be stored in the fridge for 1-2 days, well wrapped in plastic. If it has hardened too much, let it sit at room temperature for 10-15 minutes before rolling it out.
Can the cookies be frozen?
Yes. You can freeze them after baking, before filling with jam. They thaw quickly at room temperature, then can be filled fresh.
Does the jam need to be heated before spreading on the cookies?
It is not necessary, but if it is very thick, heat it slightly in the microwave or stir it vigorously with a teaspoon to make it easier to spread.
Can I make the cookies without special shapes?
You can cut them out with a glass or a knife; it is important to have two sizes to create the "filled cookie" look.
How long do they last after being filled with jam?
They last well for 4-5 days, even a week if stored in a closed box in a cool place.
Nutritional values
Approximately, for one filled cookie: 120 kcal, 5 g fat, 16 g carbohydrates, 2 g protein. Values vary depending on the type of jam and the thickness of the cookies.
Storage and reheating
The cookies keep best in metal tins or airtight jars at room temperature. They do not need refrigeration. If they harden a bit, you can leave them near a steam source or heat them for 20 seconds in the microwave, but usually, that is not necessary. The jam keeps their texture tender for several days.