Shortbread cookies with apricot jam
8 servings
120 minutes
Shortbread cookies with apricot jam are a delicate treat with a crispy, crumbly texture and a bright fruity sweet-sour note. The roots of this dessert trace back to Russian home cooking, where the simplicity of ingredients combines with refined flavor. The dough is based on butter, giving the cookies softness, while fresh lemon juice adds a light citrus freshness. Apricot jam absorbs the warmth of the oven, revealing its sweet depth. This treat is often served with tea or coffee, creating a cozy atmosphere for family gatherings. Shortbread cookies are also suitable for holidays—they can be cut into shapes, decorated with powdered sugar or served on elegant dishes, delighting not only in taste but also in appearance.
1
Mix the butter with the flour.
- Butter: 200 g
- Wheat flour: 3 glasss
2
Add sugar.
- Sugar: 150 g
3
Quench the soda with lemon juice.
- Baking soda: 4 g
- Lemon: 1 piece
4
Break the egg.
- Chicken egg: 1 piece
5
Knead the dough.
6
Divide the dough in a ratio of 2/3 and 1/3. Put the smaller piece in the freezer for 1 hour.
7
Roll most of it out onto the baking sheet.
8
Spread jam on the dough.
- Apricot jam: to taste
9
Grate the frozen dough and distribute it evenly.
10
Bake for 30 minutes in an oven preheated to 200 degrees.
11
Cut into diamonds and serve.
