Jam cookies

Name: Jam cookies
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 300 g Flour; 200 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 1 knife tip Baking Powder; 2 Eggs (size M); 2 TEASPOONS Citro-back; 1-2 drops of bitter almond oil; 1 TABLESPOON Whipped cream; 1 (40 g) bag of chopped almonds; 200 g Apricot Jam; 150 g redcurrant jelly; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

300 g Flour
200 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
1 knife tip Baking Powder
2 Eggs (size M)
2 TEASPOONS Citro-back
1-2 drops of bitter almond oil
1 TABLESPOON Whipped cream
1 (40 g) bag of chopped almonds
200 g Apricot Jam
150 g redcurrant jelly
1 TABLESPOON Icing sugar
baking paper

Directions

1
Knead flour, fat, sugar, vanillin sugar, baking powder, 1 egg, Citro-Back and baking flavouring to a smooth dough. Cover and place in the refrigerator for approx. 30 minutes. Roll out the dough thinly and cut out approx. 50 cookies using various Christmas cookie cutters. Use smaller cutters to cut out the middle of one half of the cookies, creating edges of about 1/2 cm. Place the whole cookies on a baking tray lined with baking paper. Separate the rest of the egg. Brush the edges of the biscuits with egg white, place the cut-out edges on top and press them down a little.
2
Whisk egg yolk and cream, brush the edges with it and sprinkle with chopped almonds. Bake the cookies in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down on a cake rack. Pass the apricot jam through a sieve. Bring jam and jelly separately to the boil with one tablespoon of water each and allow to thicken slightly. Spread into the middle of the biscuits and let them get firm. Dust the cookie edges with icing sugar