Cookies with raspberry jam
6 servings
90 minutes
Raspberry jam cookies are a delicate treat that captivates with its fragile dough and vibrant berry flavor. This dessert has deep European roots, especially popular in French and Austrian cuisine, where the combination of airy shortcrust pastry and fruit fillings has become classic. The crunchy cookies with a light vanilla aroma pair excellently with sweet, slightly tart raspberries, creating a harmony of flavors. They can be served with tea or coffee, dusted with powdered sugar as in traditional recipes. These cookies are not only delicious but also visually appealing – a perfect choice for festive gatherings or cozy evenings with loved ones.
1
Use a wooden spoon to cream the soft butter, sugar, and vanilla until white.
- Butter: 150 g
- Sugar: 150 g
- Vanilla sugar: to taste
2
Add eggs and flour, knead the dough by hand, and roll it into a ball. Wrap in plastic wrap and refrigerate for an hour.
- Chicken egg: 3 pieces
- Wheat flour: 500 g
3
Roll out to a thickness of 5 mm. Cut cookies with a cutter, making holes with a smaller cutter in half of the dough pieces.
4
Bake for 8-10 minutes at 180 degrees. Spread jam on the cooled cookies without holes, then place the cookies with holes on top. Dust with powdered sugar.
- Raspberry jam: 1 jar
- Powdered sugar: to taste