Orange cookies with jam
Description
The pastries come together simply and quickly. The finished cookies have a distinctive orange flavour note. I grated the zest from one orange weighing 265 g. If you do not want the heart shapes to spread during baking, choose a very thick jam for the filling—I used strawberry and orange. For the dough I used potato starch, but corn starch works as well. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients. The butter should be soft by the time you start cooking, so it is best to take it out of the refrigerator and set it on the kitchen counter 1–2 hours in advance.
- 2
Step 2
Put the soft butter, cut into small pieces, in a bowl and add all the powdered sugar to it.
- 3
Step 3
Beat with a mixer until the mixture has a creamy consistency.
- 4
Step 4
Add to the bowl with the creamed butter the finely grated zest of one orange, add 50 ml of orange juice squeezed from the same orange, and beat in an egg. Mix these ingredients with a spatula.
- 5
Step 5
Sift the flour, add the starch and salt.
- 6
Step 6
Knead a soft, elastic dough, like modeling clay.
- 7
Step 7
Set aside a small piece of the dough weighing about 30 grams. Roll this piece into a ball first, then flatten it slightly and use the handle of a spoon to press out a heart-shaped indentation. It didn’t work for me on the first try, but I got the hang of it fairly quickly, so practice and make such blanks with indentations from all the dough.
- 8
Step 8
Then carefully fill the indentations with thick jam using a spoon. Remember, if the jam is not very thick, it will run out of the heart-shaped indentation while baking and your cookies will not turn out quite as you expect. Carefully transfer all the prepared cookie pieces onto a baking sheet lined with baking parchment. Bake the cookies in an oven preheated to 180°C for about 15 minutes.
- 9
Step 9
Let the finished cookies cool slightly, then serve.