Tender fir tree cookies with jam
I usually make Christmas cookies, but these tender jam cookies are perfect whenever you crave something sweet and simple. I cut some into tree shapes, but any shape works. They are delicate, slightly sweet, and keep well in a box, which is a plus for me, especially if I want to have them on hand for a few days. I make them when I have leftover jam in the fridge or if I know someone is coming over for coffee.
Quick Info
Total time: approx. 1 hour and 30 minutes (including dough cooling)
Preparation time: 15 minutes (plus 1 hour in the fridge)
Baking time: 12 minutes / tray
Servings: depends on the size of the shapes, about 25-30 assembled cookies
Difficulty: easy
Recipe type: cookies, dessert, snack, holidays
Ingredients
250 g butter (or margarine)
1 packet vanilla sugar
2 tablespoons brown sugar
1 bottle vanilla essence Dr. Oetker
a pinch of salt
2 tablespoons milk
1 packet baking powder
400-430 g flour
apricot and/or strawberry jam (for filling)
powdered sugar for decoration
Preparation method
1. Take the butter (or margarine) out of the fridge a little while before, so it’s easier to mix. Put it in a bowl and mix it with the brown sugar and vanilla sugar. Mix until creamy, don’t insist too much, just enough to be homogeneous.
2. Add the salt, vanilla essence, and baking powder dissolved in the 2 tablespoons of milk. Quickly incorporate everything.
3. Gradually add the flour, mixing or stirring with a spatula until you can’t anymore. Then transfer the mixture to a floured surface.
4. Knead briefly to obtain a homogeneous dough that doesn’t stick to your hands. Don’t knead too much, otherwise, they will harden.
5. Wrap the dough in plastic wrap and let it chill in the fridge for an hour. If you’re in a hurry, 40-45 minutes will suffice, but ideally, it should sit for an hour.
6. Take the dough out and roll it out on a floured surface to a thickness of 0.5 cm.
7. Cut out shapes – I used trees, but any shapes work. Half of them should be cut in the middle with a smaller shape (I ended up with trees and flowers).
8. Place the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C for 12 minutes. They shouldn’t brown too much, just be slightly golden at the edges.
9. Let the cookies cool completely before filling them.
10. On the whole cookies (without a hole in the middle), spread a thin layer of jam (apricot or strawberry, or whatever you have). Place a cut cookie on top and press gently.
11. Finally, sprinkle with powdered sugar and let them sit for at least an hour before placing them in a box.
Why I make this recipe often
These cookies are practical; they stay tender and good for a few weeks in a metal box. I can make them in advance, they have simple ingredients, and they don’t harden even after several days. Plus, you can choose the jam based on what you have in the fridge. They are suitable for both children and adults.
Tips and variations
Tips
- Don’t knead the dough too much, just enough to bind.
- Room temperature butter mixes better, but don’t let it get too soft.
- For cutting, sprinkle a little flour on the shape if it sticks.
- Don’t bake too long, so the cookies don’t harden.
Substitutes
- Butter can be replaced with margarine if you want a vegan option.
- The jam can be changed; any thicker jam works, not too runny.
- Brown sugar can be replaced with white sugar if you don’t have anything else.
Variations
- You can make different shapes: stars, hearts, round.
- Sometimes I used plum jam or sour cherry jam for different flavors.
- If you want, you can add grated lemon or orange zest to the dough.
Serving ideas
- With tea or coffee, especially in the morning or as a snack.
- You can put them in the kids' school lunch box.
- They look good as a dessert on a platter, especially during the holidays.
Frequently asked questions
1. How far in advance can I make the cookies?
You can make them up to two weeks in advance if you keep them in a metal box in a cool place.
2. Can I use lard or another type of fat?
I haven’t tried lard, but they come out tender with margarine, and nothing else is needed.
3. What do I do if the dough is too soft or too hard?
If it’s too soft, add a little flour; if it’s too hard, add a tablespoon of milk and knead very briefly.
4. What jam works best?
It’s ideal to use firmer jams, not too runny, so they don’t spill when assembling. Apricot or strawberry jam has always worked well.
5. Can they be frozen?
I haven’t tried freezing them, but I don’t recommend it, as they might lose their tender texture.
Nutritional values
Approximately, for one assembled cookie (from this recipe, if around 28 pieces come out): 90-100 kcal, 3-4 g fat, 15 g carbohydrates, 1 g protein. Values depend on how much jam you put and the exact size of the cookies. These are indicative values for a general idea.
Storage and reheating
The cookies keep very well in a metal box, in a dry and cool place, for up to 2-3 weeks. They don’t need reheating; on the contrary, they become more tender after a few days. If they harden, put a slice of apple in the box (changed every 1-2 days), but for this recipe, I rarely needed to.
Ingredients: 250 g butter or margarine, 1 packet of vanilla sugar, 2 tablespoons of brown sugar, 1 bottle of Dr. Oetker vanilla essence, a pinch of salt, 2 tablespoons of milk, 1 packet of baking powder, 400-430 g flour, apricot jam, strawberry jam, powdered sugar for dusting.
