Recipe for: Butter Easter Cookies with Rhubarb-Strawberry Jam and Lemon Icing - photo 1
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Recipe for: Butter Easter Cookies with Rhubarb-Strawberry Jam and Lemon Icing

Desserts Easter Cakes and Bakes 90 min Medium 104 views ~31.88 PLN - (0)
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Description

Delicate, buttery crumbly-gray cookies with an intense, tart-sweet rhubarb-strawberry filling and a shiny lemon glaze. These are classic buttery cookies with a little Easter twist: we use seasonal rhubarb and the first strawberries, making the filling fresh and aromatic. The cookies have golden edges, a soft interior, and beautifully contrast with the pink filling — perfect for Easter breakfast, with tea, or as a gift in a box. The recipe teaches how to prepare the dough, a quick, thick filling, and a simple glaze, step by step, so that even beginners can manage every stage.

Ingredients Used

Ingredients (11)

Servings:
12
  • Wheat flour 300 g
  • Butter 200 g
  • Sugar 180 g
  • Chicken egg 1 pcs (~60 g)
  • Vanilla sugar 8 g
  • Baking powder 5 g
  • Rhubarb 200 g
  • Strawberry 150 g
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Powdered sugar 40 g
  • Lemon 1.3 pcs (~100 g)
💰 Estimated dish cost: ~31.88 PLN (2.66 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Filling

1

Prepare the rhubarb and strawberries: wash and dry the fruits. Trim the woody ends of the rhubarb and cut the stalks into pieces about 1 cm long. Cut larger strawberries in half or into quarters. Weigh 200 g of rhubarb and 150 g of strawberries.

Ingredients: Rhubarb, Strawberry
Use a cutting board and a sharp knife. The fruits should be dry to avoid diluting the jam. If the rhubarb is very thin, you don't need to peel it.
2

In a large, thick pot, place the chopped rhubarb, strawberries, and 80 g of sugar (from the total amount). Add a tablespoon of juice from half a lemon, if using lemon. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (2-3 minutes).

Ingredients: Rhubarb, Strawberry, Sugar, Lemon
Use a heavy pot with a thick bottom to prevent burning. Stir from the bottom to keep the fruit from sticking.
3

Reduce the heat to low and simmer gently for 10-15 minutes, stirring frequently. The jam is ready when the fruit partially breaks down, the mixture becomes thick and glossy — it will thicken even more as it cools. If you want a smooth filling, lightly blend with an immersion blender in short bursts.

Ingredients: Rhubarb, Strawberry, Sugar
The time depends on the ripeness of the fruits; check the consistency by placing a teaspoon on a small plate — after cooling, it should not run off.

Cake

4

Prepare the ingredients for the dough: weigh 300 g of wheat flour, 200 g of butter, 100 g of sugar (from the total amount), one egg (60 g), 8 g of vanilla sugar, 5 g of baking powder, and 1 g of salt. If the butter is very hard and you want to cream it, take it out 20 minutes before starting.

Ingredients: Wheat flour, Butter, Sugar, Vanilla sugar, Baking powder, Salt
Use a kitchen scale for precision. Prepare a mixer with a whisk attachment or a wooden spoon for manual mixing.
5

Creaming butter with sugar: if the butter is soft, in a large bowl beat the butter with 100 g of sugar and vanilla sugar with a mixer on medium speed for 2-3 minutes until the mixture becomes light and fluffy. If the butter is cold, chop it with a knife into small pieces and combine it with the flour using a knife or your fingers (the 'crumb' method).

Ingredients: Butter, Sugar, Vanilla sugar
Use a mixer with a whisk attachment or a hand mixer. Don't overbeat — the mixture should be fluffy, not liquid. If you're using the cold butter method, work quickly to avoid warming the fat.
6

Add the egg and mix briefly just until combined (about 20-30 seconds). Sift the flour with the baking powder and add a pinch of salt. Gradually add the flour to the mixture in small portions and stir with a spatula until the dough starts to come together in clumps and is soft but not sticky.

Ingredients: Wheat flour, Baking powder, Salt
Mix gently: overmixing develops gluten and will result in tough cookies. The dough should be smooth and form a ball easily.
7

Form a disk from the dough, wrap it in plastic wrap, and chill in the refrigerator for 30-45 minutes. The chilled dough will be easier to roll out and won't fall apart in the oven.

Ingredients: Wheat flour, Butter
Use plastic wrap or a bowl covered with a lid. If you need to speed up the process, place it in the freezer for 20 minutes, but do not freeze.

Shaping and baking

8

Preheat the oven to 175°C (top-bottom). Take the dough and roll it out on a lightly floured surface to a thickness of about 4-5 mm. Cut out circles with a diameter of 5 cm — you can use a small glass or a cutter. Make small indentations in half of the circles with your finger or the end of a teaspoon (for a teaspoon of filling).

Ingredients: Wheat flour
The best option is a baking tray lined with parchment paper. Use a rolling pin with a silicone coating or dust the rolling pin with flour to prevent the dough from sticking. If the dough is sticky, place the shaped cookies in the fridge for 10 minutes before baking.
9

Arrange the cookies on the baking sheet with about 2 cm spacing. Bake for 10-12 minutes at 175°C, until the edges are lightly golden. Remove the baking sheet and let the cookies sit for 3-4 minutes, then gently transfer them to a wire rack to cool completely.

Ingredients: Wheat flour, Butter
Use the middle rack of the oven. Baking time may vary depending on the oven — watch the color of the edges. Use a wide spatula to remove the cookies.

Assembly and decoration

10

Once the cookies have cooled, place 1-1.5 teaspoons of thick rhubarb-strawberry jam (prepared earlier) into each indentation. For the other half of the cookies, you can add a bit of icing: sift 40 g of powdered sugar and mix with 5-10 ml of lemon juice until smooth and slightly runny, then drizzle it over the cookies in a thin stream.

Ingredients: Powdered sugar, Lemon, Rhubarb, Strawberry
Additionally, you can add a bit of lemon zest for flavor (grate a thin layer of only the yellow part). Use a teaspoon or a small piping bag for precise application of the jam.
11

Allow the icing to set for 20-30 minutes before serving. Arrange the cookies on a flat plate or in a gift box and store according to the guidelines below.

Ingredients: Powdered sugar, Lemon
The icing sets best at room temperature. Do not stack the cookies on top of each other while the icing is still wet.

Fun Fact

💡

Butter cookies (shortbread and crumbly cookies) have roots in Europe and for centuries have been a simple testament to the fact that exceptional flavor can be achieved with just a few ingredients. Additionally, rhubarb has been popular in Polish cuisine as a spring ingredient for preserves and desserts.

Best for

Wielkanoc Świąteczne śniadanie Popołudniowa herbata

Tips

🍽️ Serving

Serve slightly cooled, with a cup of tea with lemon or coffee. For visual effect, arrange the cookies in a basket lined with nice paper and lightly sprinkle with lemon zest. You can also add a small mint leaf for freshness.

🥡 Storage

Store in an airtight container at room temperature for up to 4 days. The jam can be stored separately in a jar in the refrigerator for up to 7 days. Iced cookies may soften - if they harden, briefly heat in the oven at 100°C for 3 minutes, but be careful not to burn them.

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