A simple and quick recipe that makes buttery eggless sugar cookies with a raspberry jam centre.
Jam filled cookies are probably one of the cookies that we all had and enjoyed as kids. The lush jam centre is all I ever cared for, it was like the Oreo when the Oreo hadn’t come to India. I have fond memories of those rich buttery crunchy cookies with a sticky jammy centre so I tried recreating that at home using my all butter cookies recipe and it worked beautifully! I took the idea and lifted the level of richness and butteryness in them creating these little gorgeous masterpieces. And a fancy cookie cutter just made them prettier. I was naturally drawn to the flower cutter but I guess I have to use the star too around Christmas! 🙂
These cookies are flaky, and so light. They’re also tiny and not too thick so you can just pop one in your mouth without feeling too guilty. But no matter how much I like my own food, my true test begins at when my family eats my food because they’re picky. And they eat everything so critically. I feel tensed sharing my food with them because I know if it ain’t good, they’ll let me know..very clearly. No feelings spared. So when my little brother who’s a picky eater finished a whole box of these (remember he’s a fan of butter cookies?!) I knew I did a great job.
- • All Purpose Flour (maida), 100 grams
- • Room Temp. Butter, 60 grams
- • Powdered Sugar, 5 tablespoons
- • Vanilla Essence, 1 teaspoon
- • Raspberry Jam, 3-4 tablespoons
- Preheat oven at 180 degrees for 5-10 minutes
- Mix butter and flour with your fingertips. Rub the butter through the flour until a grainy mixture is formed.
- Add in the sugar and vanilla essence. Form into a dough. It will take a little time to get it all together and form it into a dough but eventually you will. Don't be tempted to add water.
- Toss the dough onto a cling film or plastic wrap. Take another piece of cling film and put it over the dough. Use a rolling pin to flatten the dough to about ½ cm thickness.
- Cut out shapes and arrange on a greased baking tray.
- Using your thumbs or index fingers make small indents in the centre of the cookie. Fill the centre with jam. Do not over load because the jam will ooze out on baking.
- Bake for 10 minutes at 160 degree Celsius or as soon as the edges start to get golden.
- Let the cookies rest for about 10-15 minutes before consuming.