Jam-Filled Butter Cookies
Sure! Here’s a big, detailed recipe for Jam-Filled Butter Cookies (Spritz-Style), with a full introduction, ingredients, instructions, and even a bit of history and formation. I’ll make it sound like a journey through baking, with all the love that goes into these cookies!
Jam-Filled Butter Cookies (Spritz-Style)
Introduction: Jam-filled butter cookies are a delightful treat that captures the essence of nostalgia and indulgence in every bite. Soft, buttery dough paired with the sweetness of your favorite jam makes for a perfectly balanced cookie. The texture is delicate, but with just enough structure to hold the beautiful, jewel-like jam centers. These cookies, often made with a classic spritz method (through a cookie press or piping), are perfect for tea time, holiday baking, or simply to satisfy that afternoon sweet craving.
Jam-filled butter cookies have been beloved for generations, thanks to their ease of preparation and delightful flavor. Though they originated in European baking traditions, this treat has evolved with countless variations. With this recipe, you can make your own version to share with friends, family, and even yourself!
Ingredients:
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- Your choice of jam (apricot, pineapple, raspberry, or any thick jam you love)
Method / Instructions:
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and continue to beat until fully incorporated.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix — you want the dough to be soft and smooth, but not overworked.
- Shape the Cookies:
- If using a cookie press, fill it with dough and press out desired shapes onto your prepared baking sheets, spacing them about 1-2 inches apart.
- Alternatively, if you don’t have a cookie press, roll the dough into small balls (about 1 inch in diameter) and gently press them down with your fingers or the back of a spoon to create little wells.
- Add the Jam:
- Using a spoon or small piping tool, place a small dollop of jam in the center of each cookie, making sure not to overfill.
- Bake the Cookies:
- Bake in your preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The jam will melt slightly but should stay in place, creating a beautiful jewel-like center.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
