Simple, delicate shortbread cookies prepared with a shortcrust pastry made with egg yolks, resulting in a delicate and super crisp texture. Plus, a fruity surprise in the center with jam. The jam can be of any flavor according to personal preference.
Ingredients:
Shortcrust Pastry:
- 180 g all-purpose flour
- 125 g cold butter, diced
- 2 egg yolks (from size M eggs), cold
- 60 g caster sugar
- 2 teaspoons vanilla sugar
- A pinch of salt
Filling:
- Favorite jam, e.g., raspberry, apricot, red currant, cherry, strawberry
For Dusting:
- Powdered sugar
Preparation:
- In a bowl, combine the flour, cold diced butter, egg yolks, sugar, vanilla sugar, and a pinch of salt. Knead into a uniform dough by hand or using a stand mixer. Form the dough into a ball, lightly flatten it, and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
- Line two baking sheets with parchment paper.
- Knead the chilled dough briefly. Tear off pieces weighing 9 grams each and form them into balls. Place the balls on the prepared baking sheets with space between them.
- Make an indentation in each dough ball using the handle of a wooden spoon. (You can dip the handle of the spoon in flour occasionally to prevent sticking).
- Strain the jam through a sieve to remove any skins and seeds. Transfer it to a disposable pastry bag or a freezer bag, snip off the corner to create a small hole, and fill the indentations in the cookies with jam.
- Bake in a preheated oven, one baking sheet at a time, for about 10 minutes until lightly golden at 200°C, with both top and bottom heat.
- After cooling, lightly dust the cookies with powdered sugar. (The powdered sugar on the jam may moisten and dissolve, so don’t use too much).
- Store the cooled cookies in an airtight container for about 4-6 weeks
