Even though I could spend hours and hours watching videos of fellow food bloggers making amazing cakes, with several different fillings and toppings and what not, and as much as I can’t wait for an opportunity to make one myself, sometimes you just want to eat a cookie. Like, with jam. My kind of cookie.

This is such a simple recipe, but it makes me so happy you would not believe. The cookies end up so flaky and crispy, with your favourite jam trapped inside of them. There is really nothing else I could ask from a cookie. They are lightly sweetened with icing sugar immediately after being baked so the sugar creates a coating over warm cookie tops. And the sugary smell in my apartment was exactly what I needed on this rainy Sunday. So go ahead and make these perfect cookies because they will surely make your day!

preparation time: about 1 hour
baking time: 10-14 minutes, 180°C (350 F)

Ingredients for the cookie dough:
200 g cold unsalted butter
20 g icing sugar
300 g all-purpose flour
Pinch of salt
1 egg yolk
4-5 Tbsp milk or cream
Jam for filling* (I used homemade plum jam)
Icing sugar for dusting

*Make sure your jam is not too soft or runny because otherwise the cookie dough will absorb the liquid from the jam and the baked cookies will be soggy rather than crispy. I have one batch of homemade jam that is really soft – perfect for filling crepes, but way to watery for filling the cookies. There is an easy way to thicken it – just transfer the amount of jam you need into a small saucepan and put over medium low heat until it comes to a simmer. Mix a teaspoon of cornstarch with a tablespoon of water and slowly pour it into the jam. Stir constantly until it thickens and then remove from the heat. Let it cool completely before using it.

1. Cut cold butter into small cubes and put it into a large bowl. Add icing sugar, small pinch of salt and sifted flour and start rubbing the butter into the flour using your fingertips. You could make the dough in your food processor if you prefer.

2. When the mixture starts to resemble coarse crumbs, add egg yolk and milk or cream. Start with 2 tablespoons of milk and see how much you need. You might need less liquid if the egg yolk is large and you might need even some more than 5 tablespoons to make the dough. You should end up with soft dough that does not stick to the sides of your bowl or to your hands. It shouldn’t be crumbly either, but soft and elastic. If you feel that your dough is too soft, put it into the fridge to cool for about half an hour.

3. Divide the dough into 2 equal parts so it is easier to work with and roll it thinly over a well floured surface. Using a round shaped cookie cutter or a glass with thin sides cut the circles out of the dough.

4. Use your favourite jam to fill the cookies. Place about a teaspoon of jam in the center of the circle, but adjust the amount of jam to the size of your circles/cookies. Then, using a wet fingertip, brush the edges of the circle and fold it in half. Seal the edges by gently pressing them around the filling and then take a dessert fork, dunk it into flour to prevent from sticking and press it all around the seal to create decorative edge, but also to really glue the dough together.

5. Shape first batch of cookies and then place them onto a flat surface. Put into the fridge to firm up for about half an hour. In the meantime, continue rolling and shaping the rest of your cookies and preheat the oven to 180°C/350 F.

6. Put cooled cookies onto a baking pan. Make sure you put parchment paper underneath because some of the jam might still pour out and you wouldn’t want it to stick to your pan.

7. Bake them for about 10-14 minutes, depending on the size of the cookies. They should start to get golden brown around the edges, but should still be pale at the top. Mine baked for about 12 minutes.

8. As soon as they come out of the oven, transfer them to a wire rack or a serving plate in one layer. Immediately sift a good amount of icing sugar over the top. Pour yourself a cup of tea or milk and enjoy these lovely crispy cookies.

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