Delicate yeast-raised cookies filled with plum jam or marmalade.
Ingredients:
- 1/4 cup (60 ml) warm milk
- 7 g instant dry yeast (or 25 g fresh yeast)
- 100 g lard or butter
- 300 g all-purpose flour
- 1 egg
- 1 tbsp vanilla sugar
- 2 tbsp powdered sugar + extra for dusting
- about 280 g plum jam or marmalade
Preparation:
In a cup, mix warm milk with yeast and a pinch of sugar until dissolved. Set aside for 10 minutes to activate.
Cut the lard or butter into small pieces and rub them together with the flour using your fingers until crumbly.
In a separate bowl, beat the egg with powdered sugar. Add this mixture to the flour and fat. Pour in the activated yeast and add vanilla sugar. Mix everything until combined into a smooth dough.
Knead the dough for about 10 minutes until it becomes smooth and non-sticky. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for about 1 hour.
Divide the dough into 2 equal parts. Roll each part into a thin sheet (about the thickness of pierogi dough), dusting with flour if needed to prevent sticking.
Cut into squares approximately 7-8 cm on each side. Place about a teaspoon of plum jam or marmalade in the center of each square. Fold one corner of the square over the filling, then fold the opposite corner underneath the cookie.
Arrange the cookies on a baking sheet lined with parchment paper. Preheat the oven to 200°C (400°F). Bake the cookies until they turn golden brown, about 10 minutes.
Repeat with the remaining dough. Once baked, dust the cookies with powdered sugar.
Enjoy your yeast-raised jam thumbprint cookies!
