Pairs well with Classic Strawberry Jam Cookies
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Classic Strawberry Jam Cookies
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Traditional cookies with a hole in the center filled with homemade strawberry jam made from pure frozen Guayarauco strawberries and natural gelatin.
00:00:10 total
Serves 12
medium
Sides / Appetizer
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Ingredients
- butter - 120 g (softened, room temperature)
- sugar - 100 g (powdered sugar (flor))
- vanilla essence - 1 teaspoon (liquid vanilla extract)
- egg yolks - 2 (only yolks, no whites)
- all-purpose flour - 225 g (sifted)
- frozen Guayarauco strawberries - 333 g (pure frozen fruit)
- sugar - 100 g (for jam, adjust to taste)
- water - 1/4 cup (for jam, adjust if needed)
- unflavored gelatin sheets - 12 g (5 sheets) (hydrated in water before use)
Instructions
- Prepare the cookie dough: Beat the softened butter (120 g) with sugar (100 g) until completely combined. Add 1 teaspoon vanilla essence and 2 egg yolks, mix gently without overbeating.
- Incorporate flour: Sift 225 g of flour and add it in three parts to the butter mixture, folding gently each time to avoid lumps and overmixing.
- Make the strawberry jam: Combine 333 g frozen Guayarauco strawberries with 100 g sugar and 1/4 cup water. Hydrate 12 g gelatin sheets in water until soft. Add hydrated gelatin to the strawberry mixture and cook gently until it thickens to a jam-like consistency.
- Shape the cookies: Form small balls of dough, smooth them to avoid cracks, then flatten slightly into discs. Make a small indentation or hole in the center of each disc with your thumb.
- Fill and bake: Fill each indentation with the prepared strawberry gelatin jam. Place cookies on a baking tray and bake in a preheated oven at 190°C (374°F) for 8 to 10 minutes until set but not browned.
- Cool and serve: Allow cookies to cool so the gelatin jam solidifies. Serve once completely cooled.
