Raspberry jam cookies.

05/08/20234passionfood

Prep time: 15 minutes

Cook time: 12 minutes

Serves: 10 cookies

Jam cookies also called « lunettes de romans » in France or « Linzer cookie », it’s a buttery cookie, very crumbly and too delicious.

Like the marble cake and the upside-down pineapple cake these jam cookies are a perfect teatime treats, they’re also a classic during the holidays.

This recipe is a throwback to childhood, I remember as a kid I always licked the inside first, today I’m happy to see my kids do the same.

The recipe for these delicious shortbread cookies filled with jam and sprinkled with icing sugar is from the « French pâtissier ». It’s extremely easy to make, since all you have to do is make a very simple dough, cut out circles with a cookie cutter, bake them in the oven before sprinkling them with icing sugar and filling them with jam, jelly or chocolate spread.

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Raspberry jam cookies.

05/08/2023 4passionfood

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Serves: 10 cookies

Ingredients :

For the dough :

75 g unsalted butter , cold, cut into cubes
150 g all purpose flour
3 g baking powder
1 pinch of salt
1 pinch of fleur de sel
40 g cane sugar, fine
30 g egg yolks , 2 small
1 vanilla bean, or 1 tsp of vanilla paste

Filling and decoration :

raspberry jam , seedless (or any jam you like)
icing sugar (2 to 3 Tbsp)

Method :

1)
In a mixing bowl combine the cold butter, the flour, the baking powder and the salt. Using your fingers rub the butter into the dry ingredients until the butteris very well combined and mixture looks like a wet sand.
2)
Add the fine sugar, the vanilla and the egg yolks. Mix until just combined, don’t overwork the dough otherwise it will be too elastic. Shape the dough into a ball.
3)
Place the dough between two sheets of parchment paper, roll out the dough to a thickness of 3mm. Take off the top paper and cut it into 7cm diameter disks (or 10cm). You can of course use any cookie cutter and shape.

Use a mini cookie cutter about 1cm diameter to make holes in the centre of half the cookies. It’s important to make the holes before you refrigerate your cookies, otherwise the cookies will break.

Let the cookies rest in the fridge for 10 – 15 minutes. Preheat the oven to 155°C Fan.

Meanwhile line a baking sheet with parchment paper or a silpat mat then transfer the cookies to the prepared baking sheet cover with another parchment paper or a silpat mat and put a second baking sheet on top. This method will help the cookies to keep their shapes and will not spread during the baking process.

It’s very important to separate the whole cookies from those with a hole in the middle, the cooking time being different for the two, 10-11 minutes for the cookies with a hole, and around 12-13 minutes for the others ( this is the time it takes me to bake my 7cm diameter cookies). Don’t forget to rotate the baking tray halfway through baking.

The cooking time and oven temperature are given as an indication, please keep an eye on your cookies specially after the second half of the baking time.

Once the cookies are lightly browned, remove them from the oven and let them cool for few minutes before placing them on a rack.
4)
Sprinkle with icing sugar through a fine-mesh sieve over the cookies with a hole.

Garnish the whole cookies with a little of jam of your choice (here raspberry jam).

Sandwich together with the top biscuit (cookies with a hole and sprinkled with icing sugar), don’t try to push hardly, the cookies are too fragile and you may break them.
5)
Enjoy !!

Tips & tricks :

Icing sugar tends to melt on contact with humidity and for this type of cookies it will change texture and stick to your fingers since the dough contains butter.

I advise you to use snow sugar which is a starched icing sugar that chefs use to decorate their cakes and pastries and which of course has the advantage of not melting. Otherwise, only assemble your cookies once you want to serve them. So cook your biscuits , store them in an airtight container and once you want to serve them, sprinkle them with icing sugar and garnish them with jam.

Nutrition

Raspberry jam cookies.