Description
Each bite is a sweet symphony of buttery goodness and tangy raspberry jam. So, why resist? Treat your taste buds today! Let’s see who can resist these little bites of heaven!
Ingredients
Units
Scale
- 1 cup (230 grams) of butter, softened and unsalted (because butter makes everything better).
- 2/3 cup (135 grams) of granulated sugar (plus an extra 3 tablespoons for optional cookie rolling, go on, sweeten the deal if you’ve got a sweet tooth, but we like to keep it just right).
- 2 large egg yolks (make sure they’re cozy at room temperature for the best baking vibes).
- 1 tsp of pure vanilla extract (because vanilla is the superstar of flavors).
- 1/4 tsp of salt (just a pinch to balance the sweetness).
- 2/3 cups (290 grams) of all-purpose flour, spooned and leveled (precision is key when it comes to the flour dance).
- 1/2 cup of strawberry, apricot, or any jam of your choice (BUT we went for a zingy raspberry jam to jazz things up).
Instructions
- Let’s turn your kitchen into a cookie wonderland!
- Heat things up by preheating your oven to a toasty 350°F (177°C). Grab those trusty baking sheets and give them a cozy lining with parchment paper or silicone baking mats.
- Time to get mixin’ and creamin’! Pop that butter and sugar into the stand mixer or a big mixing bowl.
- Let them dance together for 1-2 minutes until they’re the best of friends.
- Toss in the room temperature egg yolks, vanilla extract, and a pinch of salt.
- Now, it is the flour’s turn to join the party.
- The dough might be a bit crumbly but fear not as it will come together as you keep mixin’ the magic.
- Grab a tablespoon and start scoopin’ that cookie dough.
- Roll ’em into delightful little 12.5 ml balls, and if you’re feeling fancy, a sugar roll is optional. Place these gems on your prepped baking sheets.
- Time to get artsy! Use your thumb (or the handle of a wooden spoon) to give each cookie ball a cozy little nest.
- Spoon in ½ teaspoon of jam into each snug spot.
- Into the oven, they go at 350°F (177°C).
- Let the baking magic happen for 12-14 minutes until your cookies are set and sport a lovely light brown bottom.
- Once they’ve had their hot tub time in the oven, let them cool on the baking sheet for 10 minutes before giving them the VIP treatment on a wire rack to cool completely.
- Get ready for a cookie party in your mouth!
Let’s talk about the cool after-party plans for these cookies!
- Once your cookies are done partying in your oven, they can chillax in an airtight container at room temperature or take a cozy vacation in the fridge for up to 4 days. They’re versatile like that!
- Now, for the frosty adventures! Baked cookies are like winter warriors; they’ll conquer the freezer for up to 3 months. Just let them thaw to room temperature before they make their grand entrance. And guess what? The cookie dough is a freezer friend too!
- Freeze it for up to 3 months, let it have a cool overnight sleepover in the fridge, then give it a sugar roll and jam makeover right before it hits the baking scene. Ice, ice, baby
Notes
Prepared, tried, and tested by Corlea Smit and Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
It is believed that the Jews from East Europe invented them. However, the other belief states that these cookies were first produced in Poland.
Nutrition
- Serving Size: 2
- Calories: 144
- Sugar: 10.1 g
- Sodium: 32.2 mg
- Fat: 9.2 g
- Carbohydrates: 14.7 g
- Fiber: 0.2 g
- Protein: 0.8 g
- Cholesterol: 40.8 mg
