SHORTBREAD COOKIES WITH JAM
Output: 8 to 10 - Preparation time: 45 minutes - Cooking time: 25 minutes
Ingredients
- 200 gr (7 oz) flour
- 90 gr (3 oz) sugar
- 60 gr (2 oz) almond powder
- 3 ml (1/2 teaspoon) baking powder
- 1 pinch salt
- 125 gr (4 1/2 oz) cold unsalted butter
- 2 eggs, yolks
- 2 lemons, zest
- Qs powdered sugar and jam of your choice
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine flour, sugar, almond powder, baking powder and pinch of salt.
- In the bowl of a food processor, add the butter, egg yolks and zest to the dry ingredients. Using the food processor, blend everything together to form a smooth dough. Remove the dough from the bowl and shape into a disk, wrapping it in cling film. Refrigerate for 30 minutes.
- Using a rolling pin, roll out the dough to a thickness of about ¼ inch.
- Using a round cookie cutter, cut out the dough. Then, for half of the dough rounds obtained, using a smaller cookie cutter, cut a hole in the center.
- Place the pastry rounds on an ovenproof tray lined with parchment paper or a silicone mat, and bake for 20 to 25 minutes.
- Leave to cool.
- Sprinkle powdered sugar over the tops of the perforated cookies.
- Garnish the cookie bases with jam and place the perforated cookies on top.
