Rasberry Jam Cookies - Pepas
photo by PuenteTriana
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
75 cookies or more
ingredients
- 354.88 ml butter (350 g, if at room temperature, its easier)
- 946.36 ml all-purpose flour (500 g)
- 4.92 ml baking powder
- 2.46 ml ground ginger (*)
- 118.29 ml toasted almond, chopped (*)
- 283.90 ml confectioners' sugar (150 g)
- 4 egg yolks
- 4.92 ml vanilla
- 311.84 g raspberry jam (you can use any other jam or jelly) or 311.84 g jelly (you can use any other jam or jelly)
directions
- Preheat oven.
- Mix flour, baking powder and ginger. Cream the flour mix with the butter. Add the almonds, and mix.
- Blend in the sugar. Add the egg yolks and vanilla.
- Knead for 5'. Divide the dough in 4 and make 1" wide logs. Cover with film and put in the fridge for 30'.
- Cut the logs in 1/2" slices and put in ungreased cookie sheet leaving 1" in between. Using your finger or a spoon press the center of each cookie to make an indention and fill with jam. I usually make different flavors in a batch.
- Cook for 20 to 25' at 350º F moderate (or 180º C) or until lightly golden. Cool in a rack store in a can or jar. Quantity depends on the size of the cookie.
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