Before you are simple and available recipes cookies with jam. Jam can be found in everyone, it will add taste and aroma to any baked goods, and will allow you to create interesting cookies. Read how to make jam biscuits. Of course, making homemade jam biscuits starts with the dough. Here you will find different variants making dough, as well as cookie recipes for hastily- from finished products. Learn from experienced chefs how to make delicious cookies with jam, and please family and guests.

The jam and crumb cookie recipe is shortcrust pastry covered with jam and sprinkled with crumbs on top. Cut into squares and get a cookie with crumb. Such pastries with jam keep well. It is advisable to cook the dough the day before and let it rest wrapped in the refrigerator.

Ingredients:

• Flour - 2 cups
• Softened margarine - 100 gr.
• Orange juice - 0.5 cups
• Sugar - 125 gr.

For lubrication:

• Jam - 1 glass

Cooking method:

1. Prepare a bowl for making cookies. Pour flour into a bowl. Add juice, softened margarine, sugar.
2. Mix all the ingredients of the dough in a bowl. Knead until smooth. We divide the resulting mass into two parts.
3. We send half to the refrigerator for at least an hour, and put the other half in the freezer. Put the first half of the dough (the one in the refrigerator) into the mold.
4. Heat the oven to medium temperature (180 ° C). Cover the dough with jam.
5. We rub on a coarse grater that part of the dough that was in the freezer and sprinkle a layer of dough with jam with this crumb.
6. Bake shortbread with jam for about 30 minutes at 180 degrees, until the crumb is browned.
7. Cut the cookies with jam and crumbs immediately into small squares. Cool and store shortbread cookies with crumb tightly closed bank... Bon Appetit!

Viennese biscuits with jam

For all lovers homemade baked goods We offer a recipe for Viennese jam biscuits. The cooking technology in this case is very easy to learn and must settle in the culinary notebook of novice bakers as a base one.

Of the usual shortcrust pastry form a grated pie with a filling, which we divide into portions. As a result, we get tasty, moderately sweet and crumbly Viennese cookies with jam, which will make an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• 250 g butter;
• 1 cup of sugar;
• 2 eggs;
• 1 teaspoon of baking soda;
• A pinch of salt;
• 4.5 - 5 glasses of flour;
• 1 cup seedless jam for the filling.

Cooking method:

1. First, let's prepare all the ingredients. The butter must be melted. Add sugar, salt, soda and eggs, mix.
2. Sift the flour and knead a fairly thick dough. Separate 1/3 of the dough and put in the freezer for 15 minutes, and distribute the remaining 2/3 on a greased baking sheet.
3. It is difficult to roll out the dough, as it crumbles - but it is excellent to distribute it with your hands on a baking sheet, forming a crust of about half a centimeter from the "patches".
4. Distribute the jam on top of the cake. I bend the edges of the cake inward a little so that the jam does not "run away". And on top we rub the dough from the freezer on a coarse grater.
5. We bake shortbread Viennese cookies at 180–200C 25–30, until golden brown. Cut the cooled crust into portioned cookies, you can sprinkle icing sugar... Enjoy your tea!

Ingredients:

• Chicken egg - 2 pieces;
• Sugar - ½ cup;
• Slaked soda - ½ tablespoon;
• Margarine - 200 gr.;
• Wheat flour- 2 glasses;
• Jam to taste.

Cooking method:

1. Prepare all the ingredients you need. Cooking should start by rubbing the oil. Then add eggs, sugar, soda to the pounded margarine,
2. Knead the dough. Put 1/3 part in the freezer. Roll the rest on a baking sheet sprinkled with flour.
3. Cover with jam. Preferably not very liquid - like raspberry. Put to bake.
4. When the crust is almost ready to rub the rest of the dough. Put on for another 5-10 minutes.
5. Cut into squares or diamonds. Serve with green tea sugarless. Bon Appetit!

Crispy aromatic shortbread homemade cookies for tea! In one cookbook I found this recipe under interesting name"Viennese biscuits". It looked very much like a familiar grated pie, although there were still differences ... It turns out to be more crunchy, thanks to which, in my opinion, it really looks like a cookie.

Ingredients:

• Margarine - 200 gr.
• Wheat flour - 3.5 tbsp.
• Sugar - 150 gr.
• Chicken eggs- 2 pcs.
• Vanillin - 1.5 gr.
• Baking powder - 1 tsp
• Salt - 0.3 tsp
• Jam - 300 gr.
• Vegetable oil- 1 tbsp.

1. Cooking method: We drive in eggs, add sugar and a pinch of salt. Mix until light foam.
2. We chop the margarine, which we already have at room temperature, with flour or rub it into crumbs with our hands.
3. Add to egg mixture chopped margarine. Add a bag of vanillin. Stir until homogeneous mass.
4. Pour flour in portions, add baking powder to the flour. We knead the dough, it should turn out pretty steep.
5. Divide the dough into 2 unequal parts, put 1/3 in a bag and put in the refrigerator for at least 15 minutes.
6. Spread the second part evenly over the baking sheet with your hands. We form small sides.
7. Lubricate with any thick jam, it is better that it is sour, I have apple jam... If you only have liquid jam, you can strain it through a sieve. You don't need to add a lot of jam, otherwise it runs the risk of leakage
8. We take out the dough from the freezer and grate three immediately over the pie. Bake at 180 degrees for 30-40 minutes until golden brown. Cut into a diamond or square. Enjoy your tea!

Ingredients:

• butter- 250 g;
• eggs - 2 pcs.;
• baking powder - 1 tsp;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (how much the dough will take);
• any thick jam- about 300 g.

Cooking method:

1. Melt the butter on the stove or in the microwave until smooth. Let it cool so that the liquid is slightly warm. Add eggs, salt and the whole amount of sugar to the melted butter. Beat with a mixer.
2. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
3. We work again with a mixer, achieving a smooth, uniform and still runny dough... Gradually add flour, continuing to beat the flour mixture.
4. When the overgrown mass ceases to succumb to the mixer, we proceed to kneading by hand. We remove about 1/3 of the dough for 15–20 minutes in the freezer, and distribute the rest in an even layer (0.5 cm thick) over a large baking sheet covered with parchment paper... It is more convenient to do this by hand, as the dough crumbles heavily and it will be difficult to roll it out with a rolling pin to the desired size.
5. Distribute the jam over the flour base. Also, any jam, jam, berries grated with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not very thick, the edges of the lower layer of dough must be slightly raised upward, forming sides so that the sweet additive does not spread over the baking sheet during the baking process.
6. We take out the chilled and slightly hardened dough from the freezer, rub it with coarse shavings and distribute it over the entire area of ​​the future cookies. Cover the filling thickly, leaving no gaps. We put the workpiece in an oven heated to 200 degrees.
7. We bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should be reddened, but not much.
8. Having completely cooled our grated pie, cut into equal squares or rectangles. Viennese jam biscuits are ready! Enjoy your tea!

Since flour is of different quality, it may take you a little more or less than indicated in the recipe - we are guided by the state of the dough.

Ingredients:

• 200 g butter;
• 2 eggs;
• 2 tbsp milk;
• 150 g sugar;
• A pinch of salt;
• 1 pack (15 g) baking powder;
• Raspberry jam or any jam;
• 480 g (approximately) flour.

Cooking method:

1. Beat the softened butter with eggs and milk. Then add sugar, salt and baking powder, mix.
2. Add flour so that the dough is soft enough. The flour may take more or less. Knead the dough and refrigerate for 30 minutes.
3. Roll out the dough into a thin layer, grease with jam, roll up. Cut the roll into pieces of the desired length.
4. Dip the edges of the pieces into starch or flour, place them on parchment paper on a baking sheet. Bake at 180 ° for about 30 minutes. Sprinkle the cookies with icing sugar. Bon Appetit!

Ingredients:

• 1 egg
• 0.5 st. Sahara
• 1 tsp soda
• 200g softened margarine
• 3 tbsp flour
• 200g jam or fruit preserves

Cooking method:

1. Grind margarine with flour, add egg, beaten with sugar. Add soda quenched with vinegar. Then knead the dough.
2. Roll the dough into a ball, wrap in cling film and send in the cold for 30 minutes.
3. Roll out a layer of 2/3 of the dough and transfer to a baking sheet lined with baking paper.
4. Spread the jam evenly on the layer and grate the remaining dough on top.
5. Bake in an oven preheated to 220 ° C for about 20-25 minutes. Cut the finished layer into diamonds. Enjoy your tea!

Homemade shortbread cookies with cherry jam.

• 250 g flour
• 150 g butter
• 100 g icing sugar
• 2 yolks
• zest of 1 lemon
• vanillin (on the tip of a knife)
• a pinch of salt

• jam or jam (I have cherry)
• icing sugar for dusting

Delicate, fragile shortbread cookies melting in your mouth, with sweet and sour aromatic jam, sprinkled with powdered sugar. As a basis for the recipe, I took classic shortbread cookies with powdered sugar, with the addition of yolks. This variation of cookies turns out to be the most delicate, so I do not advise replacing the yolks with a whole egg, and powdered sugar with sugar. Of course, such substitutions can be made, it will also be tasty, but not as tender and crumbly as in this recipe. I added my favorite to the test. lemon zest, I really like it in shortcrust pastry, and a little vanillin. Since we use powdered sugar here, not sugar, then vanilla sugar here it is also not desirable, it is better to add vanillin, vanilla powder or vanilla extract.
Such cookies can be timed to coincide with the upcoming holiday, which I did, but, of course, no one bothers you to prepare such shortbread cookies on any other day :-)
In total, I got 16 assembled cookies.

Preparation:

Grind soft butter and icing sugar until smooth.

Remove the zest from the lemon by rubbing on a fine grater (only the yellow part).
Add the zest, yolks, vanillin and salt to the butter, mix well.

Add flour in portions, stirring well with a spoon each time.

Blind the dough with your hands into a ball, do not knead for a long time.
Put the dough in the refrigerator for 30-60 minutes, the dough should cool well.

Roll out the dough into a layer approximately 5 mm thick.
Cut with a cookie cutter. You can use any other molds, or, if you wish, cut a heart out of thick cardboard and circle it with a knife.

In half of the hearts, cut another heart with a smaller mold.

Transfer the blanks to a baking sheet lined with baking paper.
If the workpieces do not hold their shape well, then it is best to cool them again well in the refrigerator before transferring and baking.

Put in an oven preheated to 180 degrees, bake for about 5-15 minutes. I baked for 12 minutes, but be guided by your oven. When the dough begins to barely gilded at the edges, it means it's ready, do not overexpose the cookies in the oven.
Cool the finished cookies completely.

- a rather simple and at the same time original shortbread cookie, which will please all lovers of while away the time before the series over a cup of tea and cookies. By the way, I don't know why, but cookies with jam very popular in Europe.

Ingredients

• butter 120 g
• powdered sugar 100 g
• flour 270 g
• egg 1 PC.
• baking powder 1 tsp
• salt pinch
• jam

You can use any jam, for example, I opened a jar of delicious lingonberry jam.

Powdered sugar in this recipe for cookies with jam used to facilitate preparation, powder dissolves easily. Sugar can be used in place of powdered sugar, but you will need to whisk a little more during cooking.

I have enough ingredients for 22-25 pieces with a diameter of 5.5 cm.

Preparation

We prepare all the products necessary for making cookies. The oil must be obtained in advance so that it becomes soft.

Mix dry ingredients: sift flour and baking powder together.

In a large bowl, beat the butter and icing sugar until creamy. This can be done either with a mixer or a whisk. Add the egg and salt and stir with a whisk until smooth.

Add dry ingredients to the oil mixture and knead the plastic dough, form a ball out of it, wrap it in plastic wrap or a bag and put it in the refrigerator for 20-30 minutes. During this time, the dough will become more elastic and slightly denser due to the work of gluten.

Roll out the dough on a silicone mat (or on baking paper) into a layer 4-5 mm thick and cut out circles with a diameter of 5-6 cm (or any other shape). In half of the blanks, cut a small hole in the middle. Before sending the blanks to the oven, they should be placed in the freezer for 15 minutes, this is necessary so that the dough does not creep apart during baking and keeps its shape.

We bake for about 10-12 minutes in an oven preheated to 180 ° C. Cool the finished cookies on a wire rack or paper towel (so that the cookies do not sweat and become damp). Now for the fun part: collecting the halves. Spread jam on the back of a whole cookie and cover the top with the other half in the form of a ring.

For all home-baked lovers, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and must settle in the culinary notebook of novice bakers as a base one.

From ordinary shortcrust pastry, form a grated pie with a filling, which we divide into portions. As a result, we get tasty, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• butter (margarine is also suitable) - 250 g;
• eggs - 2 pcs.;
• baking powder - 1 tsp;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (how much the dough will take);
• any thick jam - about 300 g.

Viennese jam biscuits recipe with photo step by step

How to make Viennese pastry dough

1. Melt the butter (or margarine) on the stove or in the microwave until smooth. Let it cool so that the liquid is slightly warm.
   
2. Add eggs, salt and the whole amount of sugar to the melted butter. Beat with a mixer.
   
3. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
   
4. Again we work with a mixer, achieving a smooth, homogeneous and still liquid dough. Gradually add flour while continuing to beat the flour mixture.
   
5. When the overgrown mass ceases to succumb to the mixer, we proceed to kneading by hand. As a result, it is necessary to get a fairly thick and crumbly shortbread dough that does not stick to the palms. Since flour is of different quality, it may take you a little more or less than indicated in the recipe - we are guided by the state of the dough.
   
   
6. We remove about 1/3 of the dough for 15-20 minutes in the freezer, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this manually, since the dough crumbles heavily and it will be difficult to roll it out with a rolling pin to the desired size.
   
7. Distribute the jam over the flour base. Also, any jam, jam, berries grated with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not very thick, the edges of the lower layer of dough must be slightly raised upward, forming sides so that the sweet additive does not spread over the baking sheet during the baking process.
   
8. We take out the chilled and slightly hardened dough from the freezer, rub it with coarse shavings and distribute it over the entire area of ​​the future cookies. Cover the filling thickly, leaving no gaps. We put the workpiece in an oven heated to 200 degrees.
   
9. We bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not much.
   
10. Having completely cooled our grated pie, cut into equal squares or rectangles.
    

Viennese jam biscuits are ready! Enjoy your tea!