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Crispy cookies with jam

Christmas Eve Dinner Desserts 90 min Medium 14 wyświetleń ~15.39 PLN - (0)
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Description

Delicate crumbly cookies with jam are a classic holiday dessert perfect for Christmas Eve. The cookies have a buttery, crumbly texture thanks to the combination of butter and flour with the addition of potato starch, and inside they have small indentations filled with aromatic jam (most often apricot). Their flavor is subtly sweet with a distinct buttery note and a fruity accent from the jam. Visually, they look elegant: golden edges, light, slightly cracked surfaces, and shiny, concentric "eyes" of jam. They can be served on a festive platter, dusted with powdered sugar or layered in a gift box. They are easy to prepare, store well, and will be a delightful homemade touch during Christmas gatherings.

Składniki (11)

Servings:
24
  • Wheat flour 300 g
  • Potato flour 40 g
  • Butter 200 g
  • Powdered sugar 80 g
  • Egg 1 szt.
  • Vanilla sugar 8 g
  • Baking powder 5 g
  • morello cherry jam 200 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Lemon zest (grated) 2 łyżeczki
  • Powdered sugar for dusting 50 g
💰 Szacowany koszt dania: ~15.39 PLN (0.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter out of the fridge about 30 minutes before starting, so it softens to room temperature (it should be soft to the touch but still hold its shape). During this time, measure all the ingredients accurately on the scale and prepare a baking tray lined with parchment paper.

Ingredients: Butter
Use a bowl with a capacity of 2-3 liters; if you need to speed up the softening of the butter, grate it on a coarse grater. Do not heat the butter in the microwave until it is liquid — this will change the structure of the cookies.

Dough

2

In a large bowl, place softened butter (200 g) and powdered sugar (80 g) along with vanilla sugar (8 g). Using a hand mixer or a stand mixer with a mixing attachment, beat on medium speed for 2–3 minutes until the mixture becomes lighter and fluffy. The mixture should be smooth and slightly creamy; if mixing by hand, use a wooden spoon and stir vigorously for about 4-5 minutes.

Ingredients: Butter, Powdered sugar, Vanilla sugar
Use a mixer with a whisk attachment or a wooden spoon. Do not whip for too long — just enough for the sugar to dissolve in the butter and a creamy mixture to form. A typical mixing bowl: stainless steel or glass with a diameter of at least 20 cm.
3

Add the whole egg (60 g) to the butter mixture and mix briefly (about 20–30 seconds) just until combined. The mixture should regain a smooth consistency; do not mix too long to avoid the dough becoming too sticky.

Ingredients: Egg
Before adding, beat the egg with a fork in a small bowl — this will help it combine evenly. If you are using vanilla extract instead of vanilla sugar, add it now (5 ml).
4

In a separate bowl, sift the all-purpose flour (300 g), potato starch (40 g), baking powder (5 g), and a pinch of salt (1 g). Mix the dry ingredients with a fork to evenly distribute the baking powder.

Ingredients: Wheat flour, Potato flour, Baking powder, Salt
Sifting aerates the flour and helps avoid lumps. Use a sieve with medium holes and a large bowl.
5

Add the dry ingredients in batches to the butter mixture: first add about 1/3, mix with a wooden spoon or spatula just until combined, then add another 1/3 and finally the rest. Stir with short strokes until a firm but slightly crumbly ball of dough forms. If you used lemon zest (4 g), add it now and gently fold it in.

Ingredients: Wheat flour, Potato flour, Baking powder, Salt, Lemon zest (grated)
Do not knead for too long — just enough for the dry ingredients to be absorbed. The dough should be firm, not wet; if it is too dry, add a teaspoon of chilled milk (max. 5-10 g).
6

Shape the dough into a flattened disk (about 3 cm thick), wrap it in plastic wrap, and place it in the refrigerator for 30–60 minutes. Chilling will help the dough hold its shape better and prevent it from spreading during baking.

If you're in a hurry, you can put the dough in the freezer for 20 minutes — do not freeze for longer than 30 minutes to prevent the butter from hardening completely.

Shaping

7

Preheat the oven to 180°C (conventional) or 160°C (fan). Prepare baking trays lined with parchment paper. Take the dough out of the fridge and divide it into 24 equal parts. Each part should weigh about 28 g — use a kitchen scale or measure with a dessert spoon.

Ingredients: morello cherry jam
Use an ice cream scoop or a small spoon for portioning. If you don't have a scale, first divide the disk into 2, then into 4, and continue breaking it into pieces until you have 24 parts.
8

Form each piece into a smooth ball and place on the prepared baking sheet, spacing them about 3-4 cm apart. Then, make a dent in each ball: use your index finger or the back of a wooden spoon, gently pressing the center down to a depth of about 1 cm without piercing through the dough. This should create an even, wide 'well'.

Use a small teaspoon or the rounded end of a wooden spoon to make identical indentations. If the dough cracks while shaping, chill the tray for 5-10 minutes before continuing.

Filling

9

In each indentation, place apricot jam (about 4–6 g per cookie — a small teaspoon). Do not overfill, as the jam may overflow during baking. Use a small teaspoon or a pastry bag with a small tip.

Ingredients: morello cherry jam
If the jam is very runny, heat it briefly in a saucepan to thicken it. Fill the centers gently to avoid tearing the edge of the cookie.

Baking

10

Place the baking sheet in the preheated oven and bake for 12–15 minutes. The cookies should have lightly golden edges, while the center remains pale. If you are baking two sheets, bake one after the other or bake both, swapping them halfway through the baking time.

Use the oven set horizontally (without the grill). Rotate the baking sheet 180° after about 8 minutes to ensure the cookies brown evenly. Monitor the color of the edges — too dark edges indicate overbaking.

Cooling and Decoration

11

After baking, leave the cookies on the baking sheet for 4–5 minutes to firm up slightly, then gently transfer them with a spatula to a wire rack to cool completely. Once the cookies are cold, optionally dust them with a thin layer of powdered sugar (50 g spread over the entire batch).

Ingredients: Powdered sugar for dusting
Handle the cookies carefully, as they are still delicate when hot. Use a fine mesh sieve for dusting to achieve an even layer of powdered sugar.

Serving and storage

12

Arrange the cookies on a tray and serve at room temperature. You can store them in an airtight container in a single layer separated by parchment paper or stack them with dividers. This will help maintain their freshness and crispness.

If you plan to prepare the cookies in advance, store them for up to 5 days at room temperature; the jam may slightly soften the dough after a few days.

Fun Fact

💡

Crispy cookies with jam are a variant known in many European kitchens. In Poland, they often appear on holiday tables as a simple, homemade treat; similar cookies are also known as 'thumbprint cookies' in English-speaking countries.

Best for

Wigilia Święta Bożego Narodzenia Spotkania rodzinne

Tips

🍽️ Serving

Serve the cookies on an interesting platter or in a decorative box. They pair wonderfully with hot tea, coffee, or mulled wine. For an elegant touch, a light dusting of powdered sugar just before serving adds a festive look.

🥡 Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain crispness, separate the layers with parchment paper before storing. For freezing: arrange them individually on a tray, freeze, and then transfer to a bag - they can be stored for up to 2 months; thaw at room temperature.

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