Cookies with jam are a delicious, economical, and easy recipe to cook. They are tasty cookies made with Sucre dough and filled with a delicious rustic blueberry jam.
1/2 cups icing sugar, plus 1 tablespoon of powdered sugar
2 eggs
vanilla essence, to taste
1 cup blueberry, (for the jam)
1 cup sugar, (for the jam)
1 tablespoon zest, of lemon (for the jam)
Preparation
20 mins
40 mins
Low
For the Sucre dough: in the mixer on medium speed, soften the butter with powdered sugar for one minute.
Reduce the speed and add the egg one at a time, continue mixing until it is fully incorporated into the mixture. Without stopping mixing, gradually add the flour and vanilla, after 2 minutes, stop the mixer.
Remove the mixture and wrap it in plastic. Refrigerate for 30 minutes.
For the jam: place a pot on the stove over medium heat, add the sugar all at once and the blueberries, mash them to extract the juice from the fruit. Cook for 25 minutes on low heat, stirring constantly. Once the cooking time is up, remove from heat and add the lemon zest. Cool the mixture and set aside.
To form the cookies: take the dough out of the refrigerator. Add flour to the table where you will be working and roll out the dough with the help of a rolling pin, aiming for the dough to be about one centimeter thick.
Cut the cookies with the cutters (vol-au-vent cutter #60). Place the cookies on a silicone mat. For half of the cookies, cut another circle in the center of these so they can serve as a lid to be filled with jam.
Bake for 10 minutes.
After the time has passed, remove from the oven. Allow the cookies to cool. Assemble the cookies by placing a cookie with the hole in the center on top of a cookie without it. Fill with jam and sprinkle with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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