These shell-shaped cookies are tender and buttery, with a sweet jam filling in the center. They are delicately baked to a golden perfection and dusted with powdered sugar for an extra touch of sweetness.
The preparation of these cookies will take approximately 1.5 to 2 hours, including chilling the dough and baking time. The recipe is not too difficult, making it suitable for a medium-skilled cook. If you have some experience with mixing ingredients and shaping cookies, you'll be able to make them with ease.
Ingredients:
250 g flour
125 g butter (at room temperature)
50 g powdered sugar
1 egg
1 vanilla sugar
½ teaspoon baking powder
Zest of ½ lemon (optional)
2–3 tablespoons milk (if needed)
150 g apricot or raspberry jam
Powdered sugar for dusting
Instructions:
Prepare the dough:
In a bowl, sift together the flour and baking powder. Add the butter, powdered sugar, vanilla sugar, egg, and lemon zest (if using). Mix until you get a smooth dough. If the dough feels too dry, add a little milk. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
Shape the cookies:
Roll out the chilled dough on a floured surface (about 3 mm thick). Cut out circles using a round cookie cutter or a glass. Place a small amount of jam in the center of half of the circles. Then, fold the other half of the circles over the jam and gently press the edges to seal them.
Bake the cookies:
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 10–12 minutes, or until they are lightly golden.
Dust with powdered sugar:
Once this cookies have cooled, dust them with powdered sugar and serve!