Cookies filled with plum jam
On weekends, I sometimes wake up craving something simple, but that fills the house with the smell of baking. Plum jam-filled cookies are quite quick to make, and if you have jam on hand and some patience for cutting out shapes, it's not complicated at all. I've made them many times, and they disappear quickly, especially when the kids pass by the cookie box.
Quick Info
Total Time: 1 hour (including cooling and filling)
Servings: 25-30 cookies (depending on the size of the cutter)
Difficulty: medium (shaping takes some time, otherwise the recipe is simple)
Ingredients
1 pack of margarine (250 g)
120 g powdered sugar
1 teaspoon baking powder
2 tablespoons lemon juice
Zest of 1 lemon
1/2 teaspoon ground anise
A pinch of salt
400-450 g white flour (type 000)
1 small jar of plum jam (approx. 200 g)
1 teaspoon grated orange zest (for the jam)
Preparation Method
1. Cut the cold margarine from the fridge into small cubes and place it in a large bowl. Add the powdered sugar and lemon zest. Mix with a spatula or wooden spoon until the margarine starts to soften and combines with the sugar.
2. Add the lemon juice, baking powder, salt, and ground anise. Start mixing gently; there's no need for a mixer.
3. Sift the flour and begin to add it gradually to the bowl. Start mixing with a spoon, then knead by hand until you obtain a smooth dough that doesn't stick to your hands. If the dough seems too soft, add a little more flour, but be careful not to overdo it, or the cookies will be tough when baked.
4. Divide the dough into 2-3 smaller pieces to work more easily. Take one piece, roll it out on a floured surface into a thin sheet (about 4 mm thick). Use round cutters or whatever you have on hand to cut out dough discs.
5. Prepare a baking tray with parchment paper. Place the cut cookies on the tray, leaving a little space between them (they don't spread much while baking).
6. Bake in a preheated oven at 180°C for 10-12 minutes. The cookies should just dry out slightly and remain pale; they shouldn't turn brown around the edges.
7. Remove the cookies from the tray onto a cooling rack or a large plate and let them cool completely before filling them.
8. For the filling, mix the plum jam with the grated orange zest. If the jam is too thick, you can add a teaspoon of hot water to make it easier to spread.
9. Take one cookie, spread a little jam on the flat side, then stick another cookie on top, forming a sandwich. Continue until all the cookies are used up.
10. Place the cookies in a container with a lid or a box, keeping them sealed as tightly as possible. After 1-2 days, they become softer, especially if the jam is on the runny side.
Why I make this recipe often
I make these cookies because they keep well, taste good even after a few days, and the filling can be easily changed. The dough is not overly sweet, and the subtle aroma of anise and citrus really comes through. They are easy to pack or serve when someone visits. They don't require special ingredients and work well with store-bought jams.
Tips and Variations
Tips
- Work with cold dough; if it has warmed up too much, put it in the fridge for 10 minutes.
- Don’t roll the sheet too thin, or it may break when cutting out.
- While baking, keep an eye on them after 8 minutes, depending on your oven – some may bake unevenly.
- If you don’t have a special cutter, a glass with a narrow opening will also work.
Substitutions
- Margarine can be replaced with butter, but be careful to adjust the consistency (butter is softer at room temperature).
- Baking powder can be substituted with baking soda (half a teaspoon).
- Plum jam can be replaced with fruit spread, apricot jam, or another thicker preserve.
Variations
- You can add a little cinnamon to the dough for a more intense flavor.
- For appearance, you can dust the cookies with powdered sugar after filling them.
- Instead of jam, some prefer chocolate spread or nut paste.
Serving Ideas
- They are great with coffee or tea, as a morning snack.
- They can be served on a platter during holidays, as they transport well.
- For kids, you can make smaller shapes or different cutouts.
Frequently Asked Questions
1. Can I use butter instead of margarine?
Yes, you can use butter with 82% fat. The texture may be a bit more crumbly, and the taste richer. Be sure to work with cold butter.
2. If I don’t have ground anise, what can I substitute it with?
You can omit it or add a little cinnamon or vanilla. Anise is not essential for success, but it adds a subtle flavor.
3. Can I make the dough a day in advance?
Yes, you can prepare the dough and keep it wrapped in plastic wrap in the fridge until the next day. Take it out and let it sit for 10 minutes to soften slightly at room temperature before rolling out.
4. Can the cookies be frozen?
Baked cookies can be frozen, but without filling. Take them out when needed, let them thaw at room temperature, and fill them fresh.
5. What do I do if the jam runs out during filling?
If the jam is very runny, you can boil it for 2-3 minutes or add a little ground nut to thicken it. For filling, use a narrow-bladed knife or a small spoon.
Nutritional Values (estimated per 1 filled cookie)
Calories: ~95 kcal
Carbohydrates: 14 g
Fats: 3.5 g
Proteins: 1 g
Sugar: 5-6 g (depends on the jam)
Sodium: very little
*Values may vary depending on the size of the cookies and how much jam you use.
Storage and Reheating
After they have cooled and been filled, the cookies are best stored in a container with a lid at room temperature for up to 10 days. They become even softer after 1-2 days. There’s no need to reheat them, but if you want to warm them up slightly, you can do so for 2-3 minutes in the oven, without filling. If they harden on the surface, place a slice of apple in the container to maintain optimal moisture.
We cut the margarine into cubes, put it in a bowl with powdered sugar, grated lemon zest, and mix them with a silicone spatula. We add lemon juice, baking powder, salt, and ground anise. We sift the flour and gradually incorporate it by hand until we get a ball of dough that is easy to shape and not sticky. We take a piece of dough, roll it out into a thin sheet, and cut it with cookie cutters. We grease a tray with oil, line it with baking paper, and place the cookies on it. We put them in the preheated oven for 10-12 minutes at a suitable temperature until they dry a little. When they are ready, we take them out into a bowl and let them cool. We proceed like this until we finish all the dough. We mix the plum jam with grated orange zest. We spread a little jam on the cookies and stick two together. They are stored in an airtight container. Enjoy your meal!
Ingredients: 1 package margarine 120 g powdered sugar 1 teaspoon baking powder 2 tablespoons lemon juice grated lemon zest 1/2 teaspoon ground anise a pinch of salt 400-450 g flour 1 small jar plum jam 1 teaspoon grated orange zest
