Crispy Cookies
12 servings
120 minutes
Crispy cookies are a classic European treat that embodies the harmony of textures and flavors. Its history begins in ancient culinary traditions where the combination of flour, butter, and sugar served as the basis for creating simple yet refined desserts. The shortcrust pastry, airy and delicate, hides a sweet raspberry jam filling inside that develops a rich aroma and softness when baked. The light tartness of raspberries perfectly balances the sweetness of the dough, while poppy seeds or sesame add an exquisite touch to the baked goods. These cookies are perfect for cozy tea times, offering warmth and comfort with every crunchy bite. They can be served as a standalone dessert or alongside a hot beverage to enjoy the interplay of textures and flavors.
1
Beat the egg yolks with sugar until small bubbles form.
- Egg yolk: 1 piece
- Sugar: 100 g
2
Melt the butter, then pour it into the egg-sugar mixture.
- Butter: 100 g
3
We sift the flour, add the baking powder, then pour our mixture into the flour.
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 0.5 teaspoon
4
Knead the dough for 10 minutes, wrap it in plastic wrap, and send it to the refrigerator for 1-2 hours.
5
Cut the dough into 10–12 pieces and form balls.
6
Make a dent in each ball and add a teaspoon of raspberry jam, or just raspberries! Even better — it will spread less. Seal the dent and you get a ball again, but with jam inside. Place on a baking sheet greased with butter, seam side up.
- Raspberry jam (preserve): 10 teaspoons
- Butter: 100 g
7
Before sending to the oven (preheated to 220 degrees), the cookies can be sprinkled with poppy seeds or black sesame. Bake for 10-12 minutes.
- Raspberry jam (preserve): 10 teaspoons
