I love how these round jammy cookies turned out!
The recipe is without egg (since I didn’t have any eggs left in the fridge) and I love the jam filling.
I used a sturdy jam without fruit pieces in different flavours (strawberry, peach and cherries) and left them 1-2 minutes longer in the oven to bake because I like the brown edges, but you can take them out sooner if you prefer them less baked.
Recipe (for 20 cookies):
- Preheat oven at 180°C
- Mix in a bowl until soft and creamy: 115g soft butter + 75g sugar + 3 drops of vanilla extract
- Add 140g flour + 1/2 coffeespoon baking powder + pinch of salt
- Mix until the dough sticks together and forms a ball
- Place in the fridge to firm the dough if necessary
- Shape small balls with your hands and place them on a baking sheet
- With the back end of a spoon make an indent in each ball
- Fill the indents with jam (the more the better!)
- Bake in the oven for 15min
Enjoy!
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