Homemade shortbread with cherry jam.

• 250 g flour
• 150 g butter
• 100 g powdered sugar
• 2 yolks
• zest of 1 lemon
• vanillin (on the tip of a knife)
• a pinch of salt

Also:

• jam or preserves (I used cherry)
• powdered sugar for sprinkling

Delicate, fragile shortbread cookies that melt in your mouth, with sweet and sour aromatic jam, sprinkled with powdered sugar. As a basis for the recipe, I took classic shortbread cookies made with powdered sugar, with the addition of yolks. This variation of cookies turns out to be the most delicate, so I do not recommend replacing the yolks with a whole egg, or the powdered sugar with sugar. Of course, such substitutions can be made, it will also be tasty, but not as tender and crumbly as in this recipe. I added my favorite lemon zest to the dough, I really like it in shortbread dough, and a little vanilla. Since we are using powdered sugar here and not sugar, vanilla sugar is also not desirable here; it is better to add vanillin, vanilla powder or vanilla extract.
Such cookies can be timed to coincide with the upcoming holiday, which is what I did, but, of course, no one is stopping you from making such shortbread cookies on any other day :-)
I ended up with 16 cookies in total when assembled.

Preparation:

Grind soft butter and powdered sugar until smooth and light.

Remove the zest from the lemon by grating it on a fine grater (only the yellow part).
Add zest, yolks, vanillin and salt to the butter, mix well.

Add flour in parts, mixing well with a spoon each time.

Form the dough into a ball with your hands, do not knead for too long.
Place the dough in the refrigerator for 30-60 minutes, the dough should cool well.

Roll out the dough into a layer approximately 5 mm thick.
Cut out with a cookie cutter. You can use any other molds, or, if desired, cut out a heart from thick cardboard and circle it with a knife.

In half of the hearts, cut out another heart with a smaller cookie cutter.

Transfer the preparations to a baking tray lined with baking paper.
If the pieces do not hold their shape well, it is best to cool them well in the refrigerator again before transferring and baking.

Place in an oven preheated to 180 degrees and bake for about 5-15 minutes. I baked for 12 minutes, but use your oven as a guide. When the dough begins to barely turn golden around the edges, it is ready; do not overcook the cookies in the oven.
Cool the finished cookies completely.

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• butter (margarine will also work) - 250 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (as much as the dough will take);
• any thick jam - about 300 g.

Viennese cookies with jam recipe with photos step by step

How to make Viennese cookie dough

1. Melt the butter (or margarine) on the stove or in the microwave until smooth. Let cool until the liquid is slightly warm.
   
2. Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
   
3. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
   
4. We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
   
5. When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough that does not stick to your palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
   
   
6. Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
   
7. Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that during the baking process the sweet additive does not spread over the baking sheet.
   
8. We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of ​​​​the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
   
9. Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
   
10. Having cooled our grated pie completely, cut it into equal squares or rectangles.
    

Viennese cookies with jam are ready! Enjoy your tea!

Here are simple and affordable recipes for cookies with jam. Everyone can find jam; it will add taste and aroma to any baked goods and allow you to create interesting cookies. Read how to make cookies with jam. Of course, making homemade cookies with jam starts with the dough. Here you will find different options for preparing dough, as well as quick cookie recipes - from ready-made products. Learn from experienced chefs how to make delicious cookies with jam and delight your family and guests.

The jam and crumb cookie recipe is shortcrust pastry covered in jam and topped with crumbs. Cut into squares and get cookies with crumbs. Such baked goods with jam keep well. It is advisable to prepare the dough the day before and let it rest, wrapped, in the refrigerator.

Ingredients:

• Flour - 2 cups
• Softened margarine - 100 gr.
• Orange juice - 0.5 cups
• Sugar - 125 gr.

For lubrication:

• Jam - 1 glass

Cooking method:

1. To prepare the cookies, prepare a bowl. Pour flour into a bowl. Add juice, softened margarine, sugar.
2. Mix all dough ingredients in a bowl. Mix until smooth. Divide the resulting mass into two parts.
3. Place half in the refrigerator for at least an hour, and place the other half in the freezer. Place the first half of the dough (the one that was in the refrigerator) into the mold.
4. Preheat the oven to medium temperature (180° C). Cover the dough with jam.
5. Using a coarse grater, grate the part of the dough that was in the freezer and sprinkle this crumble over the layer of dough with jam.
6. Bake shortbread cookies with jam for about 30 minutes at 180 degrees until the crumbs are browned.
7. Immediately cut the cookies with jam and crumbs into small squares. Cool and store shortbread cookies with crumbs in a tightly closed jar. Bon appetit!

Viennese cookies with jam

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• 250 g butter;
• 1 cup of sugar;
• 2 eggs;
• 1 teaspoon of soda;
• A pinch of salt;
• 4.5 - 5 glasses of flour;
• 1 cup seedless jam for filling.

Cooking method:

1. First, let's prepare all the ingredients. The butter needs to be melted. Add sugar, salt, soda and eggs, mix.
2. Sift the flour and knead a fairly thick dough. Separate 1/3 of the dough and place in the freezer for 15 minutes, and distribute the remaining 2/3 on a greased baking sheet.
3. Rolling out the dough is difficult, as it crumbles, but you can easily spread it with your hands on a baking sheet, forming a cake about half a centimeter thick from the “patches.”
4. Spread jam on top of the cake. I bend the edges of the cake slightly inward so that the jam does not “run away.” And on top we grate the dough from the freezer on a coarse grater.
5. Bake Viennese shortbread cookies at 180-200C for 25-30, until golden. Cut the cooled cake into portioned cookies and sprinkle with powdered sugar. Enjoy your tea!

Ingredients:

• Chicken egg - 2 pieces;
• Sugar - ½ cup;
• Slaked soda - ½ tablespoon;
• Margarine - 200 gr.;
• Wheat flour - 2 cups;
• Jam to taste.

Cooking method:

1. Prepare all the necessary ingredients. Cooking should begin by rubbing the butter. Then add eggs, sugar, soda to the mashed margarine,
2. Knead the dough. Place 1/3 of it in the freezer. Roll out the rest onto a floured baking sheet.
3. Cover with jam. Preferably not very liquid - like raspberry. Set to bake.
4. When the crust is almost ready, rub in the rest of the dough. Leave for another 5-10 minutes.
5. Cut into squares or diamonds. Serve with green tea without sugar. Bon appetit!

Crispy, fragrant homemade shortbread cookies for tea! In one cookbook I found this recipe under the interesting name “Viennese cookies”. In appearance it was very reminiscent of the familiar grated pie, although there were still differences... It turns out more crunchy, thanks to which, in my opinion, it really looks like a cookie.

Ingredients:

• Margarine - 200 gr.
• Wheat flour - 3.5 tbsp.
• Sugar - 150 gr.
• Chicken eggs - 2 pcs.
• Vanillin - 1.5 gr.
• Baking powder - 1 tsp.
• Salt - 0.3 tsp.
• Jam - 300 gr.
• Vegetable oil – 1 tbsp.

1. Cooking method: Beat the eggs, add sugar and a pinch of salt. Mix until light foam.
2. We chop the margarine, which is already at room temperature, with flour or rub it into crumbs with our hands.
3. Add chopped margarine to the egg mixture. Add a packet of vanillin. Stir until smooth.
4. Add flour in portions and add baking powder to the flour. Knead the dough, it should turn out quite stiff.
5. Divide the dough into 2 unequal parts, put 1/3 in a bag and put in the refrigerator for at least 15 minutes.
6. We distribute the second part evenly on the baking sheet with our hands. We form small sides.
7. Lubricate with any thick jam, it is better if it is sour, I have apple jam. If you only have liquid jam, you can strain it through a sieve. You don’t need to add too much jam, otherwise it risks leaking
8. Take the dough out of the freezer and grate it immediately above the pie. Bake at 180 degrees for 30–40 minutes until golden brown. Cut into a diamond or square. Enjoy your tea!

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4–4.5 cups (as much as the dough will take);
• any thick jam - about 300 g.

Cooking method:

1. Melt the butter on the stove or in the microwave until smooth. Cool until the liquid is slightly warm. Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
2. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
3. We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
4. When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. Place approximately 1/3 of the dough in the freezer for 15–20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It’s more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult. How to bake Viennese cookies with jam
5. Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that during the baking process the sweet additive does not spread over the baking sheet.
6. We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of ​​​​the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
7. Bake Viennese cookies with jam for about 20–30 minutes. As a result, the top grated layer should brown, but not too much.
8. Having cooled our grated pie completely, cut it into equal squares or rectangles. Viennese cookies with jam are ready! Enjoy your tea!

Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.

Ingredients:

• 200 g butter;
• 2 eggs;
• 2 tbsp. milk;
• 150 g sugar;
• A pinch of salt;
• 1 pack (15 g) baking powder;
• Raspberry jam or any jam;
• 480 g (approximately) flour.

Cooking method:

1. Beat softened butter with eggs and milk. Then add sugar, salt and baking powder, mix.
2. Add enough flour until the dough is soft enough. It may take more or less flour. Knead the dough and put it in the refrigerator for 30 minutes.
3. Roll out the dough into a thin layer, spread with jam, and roll up. Cut the roll into pieces of the required length.
4. Dip the edges of the pieces in starch or flour and place on parchment paper on a baking sheet. Bake at 180° for about 30 minutes. Sprinkle cookies with powdered sugar. Bon appetit!

Ingredients:

• 1 egg
• 0.5 tbsp. Sahara
• 1 tsp soda
• 200g softened margarine
• 3 tbsp flour
• 200g jam or fruit preserves

Cooking method:

1. Grind margarine with flour, add egg beaten with sugar. Add soda quenched with vinegar. Then knead the dough.
2. Roll the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
3. Roll out 2/3 of the dough and place on a baking sheet lined with baking paper.
4. Spread the jam evenly over the layer and grate the remaining dough on top.
5. Bake in an oven preheated to 220° for about 20–25 minutes. Cut the finished layer into diamonds. Enjoy your tea!

- a rather simple and at the same time original shortbread cookie, which will appeal to all those who like to while away the time before the series with a cup of tea and cookies. By the way, I don’t know why, but cookies with jam very popular in Europe.

Ingredients

• butter 120 g
• powdered sugar 100 g
• flour 270 g
• egg 1 PC.
• baking powder 1 tsp.
• salt pinch
• jam

You can use any jam; for example, I opened a jar of delicious lingonberry jam.

Powdered sugar in this jam cookie recipe used to facilitate preparation, the powder dissolves easily. You can use sugar instead of powdered sugar, but you will have to work a little more with the whisk during cooking.

I have enough ingredients for 22-25 pieces with a diameter of 5.5 cm.

Preparation

We prepare all the products necessary for making cookies. The butter must be taken out in advance so that it becomes soft.

Mix dry ingredients: sift together flour and baking powder.

In a large bowl, beat the butter and powdered sugar until creamy. This can be done either with a mixer or a whisk. Add the egg and salt and mix with a whisk until smooth.

Add the dry ingredients to the butter mixture and knead the dough into a plastic dough, form it into a ball, wrap it in cling film or a bag and put it in the refrigerator for 20-30 minutes. During this time, the dough will become more elastic and a little denser due to the work of gluten.

Roll out the dough on a silicone mat (or baking paper) into a layer 4-5 mm thick and cut out circles with a diameter of 5-6 cm (or any other shape). For half of the blanks, cut a small hole in the middle. Before putting the pieces in the oven, they should be placed in the freezer for 15 minutes, this is necessary so that the dough does not spread too much during baking and holds its shape.

Bake for about 10-12 minutes in an oven preheated to 180°C. Cool the finished cookies on a wire rack or paper towel (to prevent the cookies from sweating and becoming wet). Now comes the fun part: putting the halves together. Spread the back side of the whole cookie with jam and cover the top with the other half in the form of a ring.