Perfectly crispy cookies with jam.
Ingredients
Makes about 30:
- Wheat flour, 300 g
- Powdered sugar, 100 g
- Butter, 200 g
- Egg, 1
- Jam (e.g., strawberry)
Preparation
Place the flour, powdered sugar, and cold butter cut into pieces on a pastry board or in the bowl of a stand mixer.
Chop the ingredients with a knife or mix with a mixer (using the dough hook) until the ingredients are finely chopped and resemble crumbs, about 1-2 minutes.
Add the egg and begin to knead the ingredients into a uniform dough (by hand or continue mixing with the mixer). Knead the shortcrust pastry as briefly as possible.
Form a ball from the smooth dough, divide it into 2 parts, wrap in plastic wrap, and place in the refrigerator for about 45 minutes (or 20 minutes in the freezer).
Preheat the oven to 180 degrees Celsius.
Take out the first part of the chilled dough and roll it out on a floured pastry board to a thickness of about 4 mm.
Use a small glass or special cutter to cut out small circles and place them on a baking sheet lined with parchment paper.
Make indentations in the center with the end of a spoon to create a heart shape (you can make hearts of any size).
Fill with jam using a piping bag with a small hole.
Place in the oven and bake for about 15 minutes until the cookies start to brown slightly.
After baking, remove the baking sheet from the oven and take the cookies off. Prepare the cookies from the second part of the dough in the same way.
The cookies can be dusted with powdered sugar, but this is optional.
