poniedziałek, 5 marca 2012
Classic sugar and raspberry jam cookies
Since ever I have loved simple shortbread cookies, those with butter and sugar. To make today’s cookies I used the recipe I usually make a base for sweet tarts. It is just brilliant to cut the star and heart shape cookies in.
Some I sprinkled with sugar and to some I added jam I made last Summer. The best set to have with an afternoon tea, my favourite with milk.
4,5 oz (125 g) room temp. unsalted butter
3 oz (90 g) powder sugar
1 large egg + 1 egg white
9 oz (250 g) wheat flour
plus: some tbsp sugar with real vanilla, raspberry jam
Mix butter and sugar in a food processor. Add one egg at the time, mix for 30 sec., add flour mix again until smooth (not too long as the batter shouldn’t be hard). Quickly knead the dough, put in a plastic bag and place in a fridge for about 30 min. After 30 min roll out the dough and cut the cookie shapes.
*the star cookies with sugar: before baking, brush the cookies with whisked egg white, sprinkle with sugar. Bake in a preheated oven to 360 F/ 180 oC for about 10 min. (until golden).
*the hearts with jam: cut twice as much heart shape cookies as we want to have cookies. In a centre of half of them cut the little heart (with a cookie cutter). Those cookies which are going to be a base brush with whisked egg white, place the one with a ‘hole’ in a centre on top. Bake 2 min. on an upper oven rack, after 2 min. spoon a little bit of jam in the ‘hole’ and bake on a middle rack until golden.