Jam-Filled Butter Cookies
Cookie Dough
- Butter, very softWeight:3.5 ozVolume:1/2 cup
- Powdered sugarWeight:1.4 ozVolume:1/3 cup
- Egg whiteWeight:1.1 ozVolume:1 pc
- Wheat flourWeight:3.9 ozVolume:3/4 cup
- SaltWeight:0.0 ozVolume:pinch
- VanillaWeight:0.0 ozVolume:to taste
METHOD
Cookie Dough
Beat 100 g of very soft butter with 40 g of powdered sugar for 7–10 minutes until airy and white. Add the egg white and vanilla and beat for another 2 minutes. Then sift 110 g of flour into the mixture, add a pinch of salt and stir with a spatula until well combined.
Piping
Transfer the dough into a piping bag fitted with a piping tip and pipe the cookies onto a baking sheet lined with parchment paper. Refrigerate for 20 minutes.
Jam Filling
- Strawberry jamWeight:0.5 ozVolume:2 tsp
METHOD
Jam Filling
Make a small indentation in the center of each cookie and fill it with strawberry jam or any jam of your choice.
Baking
Bake in a preheated oven at 210°C (400°F) for 8–10 minutes.
Allergens
- Gluten
- Eggs
- Milk
Composition not determined for some products: Strawberry jam.
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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