Ox eyes cookies - Lovely Italian jam cookies
INGREDIENTS
for about 14 pieces
For the pastry
flour 00 360 grams
butter 125 grams
sugar 80 grams
eggs 2
vanillin 2 sachets
baking powder for desserts 5 g
For the stuffing
apricot jam 240 grams
To serve
powdered sugar to taste
Put the soft butter in a bowl, add the sugar, vanillin and 2 eggs.
Mix with a whisk until the mixture is smooth and homogeneous.
Now add the flour and baking powder, then start mixing with a ladle and as soon as the dough has thickened, work it on the work surface until it becomes homogeneous.
Wrap it in cling film and place it in the fridge for at least 30 minutes.
After this time, roll out the pastry to a thickness of a few millimeters on the floured surface, then use round molds with a diameter of 8 cm to shape cookies.
On half of the cookies, with a 3 cm pastry cutter, cut a central hole as if to form a donut. You can roll out the leftover dough to form other cookies.
Then place onto a baking sheet lined with parchment paper and cook in a static oven for about 15 minutes, or until golden brown at 180 °C - 355 °F. Remove from the oven and leave to cool.
Spread a little jam on the round biscuits, without the hole, and put a teaspoon of jam in the center then place the biscuits with the hole on top of each one.
Serve the ox eyes cookies once dusted with icing sugar.
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